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Lynda's Vegetable Soup
Rate Lynda's Vegetable Soup
Category: Soups & Broths
Recipe Created By: Lynda Mitchell
1/3 cup olive oil
4 Tbsp margarine
3-4 lg carrots, diced
2 lg stalks celery, diced
3-4 med potatoes, diced
1/2 lb green beans (1 inch pieces)
1/2 small head cabbage, coarsely chopped
8-9 cups homemade beef broth
1 14-16 oz can whole tomatoes
1 tsp dried oregano
1/2 cup dried ditalini pasta
2 medium zucchini, diced
1 can white cannelini beans
1 can red kidney beans
1 pkg oz pkg frozen chopped spinach
1/2 cup grated parmesan cheese (optional)
In a large soup pot, heat oil and margarine over high heat, and cook carrots, celery, onion, potatoes and green beans until lightly browned (about 15 minutes or so). Stir occasionally so vegetables at bottom don't burn.
Add cabbage, beef broth, tomatoes with the liquid, and oregano, and heat to boiling. Reduce heat to low, cover and simmer 15 minutes. Stir occasionally. Add zucchini and pasta; cover and simmer another 15 minutes or until all vegetables and pasta are tender.
Rinse and drain both cans of beans. Stir in beans and frozen spinach, and heat through over medium heat, stirring occasionally.
Serve in bowl with 1/2 cup grated Parmesan or Romano cheese (optional).
4 cans of beef broth can be used instead of homemade. Vegetable or chicken broth also works fine.
Any small pasta may be used.
If avoiding milk/dairy, omit the grated cheese or use a vegan version or substitute.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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