Greek Vegetable Soup

Soups, Stews & Chili | 30 Minutes or Less | Pasta & Grains, Vegetables

SERVES 8 - START TO FINISH: 30 minutes

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Greek Vegetable Soup

1 large can (28 ounces) petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 1/2 inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3 to 4 celery stalks, for about 2 cups chopped
1 1/2 tablespoons tomato paste
1/2 teaspoon hot red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Place all ingredients, in order listed, in a large soup pot or Dutch oven and bring to a boil over medium-high heat. As mixture boils and veggies begin to cook down, add up to another 2 cups of water, if necessary. Boil 10 minutes, or until pasta and vegetables are tender. Simmer on low until ready to serve.

Greek Vegetable Soup

Approximate Values Per Serving: 190 calories (18% from fat), 4 g fat (trace saturated), 0 mg cholesterol, 5 g protein, 34 g carbohydrates, 5 g dietary fiber, 369 mg sodium

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Comments

From gayle - September 15, 2010

Did the onion get left out of this recipe or doesn't it need it?

From Beverly Mills - September 15, 2010

Hi Gayle, Thanks for writing. The beauty of this soup is that you cut everything up and basically throw it in the pot, it simmers and cooks into a wonderful mellow soup concoction that is based solely on the goodness of the vegetables. You can of course add onion and garlic if you choose, but I love the throw it in, missing some traditional ingredients and wait for the magic to happen aspect of this soup. I hope you do try it out and see what suites your fancy. Always remember recipes (with the exception of baking) are suggestions and the fun really starts when you make it your own. Enjoy! Alicia

From diane - September 16, 2010

the only problem I had when I made the soup was that there was no juice in it when it was done. I dont know what I did wrong as I followed the instructions as stated even adding the extra 2 cups of water. It is very tasty and delicious even though there was no liquid. I hope you can tell me what happen to all the liquid.

From Elaine - September 16, 2010

Just finished with the Greek Vegetable Soup from your September 15 column in The Post Crescent. Love, love, love it. Did add more liquid than the 2 cups suggested because I like it 'soupier'. Also, I arbitrarily added onion and garlic. And, since I did not have hot pepper flakes handy, I used Accent and a little more tomato paste. That did it.

From Alicia Ross - September 16, 2010

I love all the suggestions you have had so far, keep them coming! Diane, I suspect you needed to add more than the 2 cups as well, just like Elaine. The great thing about this soup is is it so flexible...can't imagine it without onion and garlic, throw it in, although I adore it without and I am a huge garlic/onion fan! Add more water if you like it soupier or cook out the extra if you like it more like a thick stew. Keep up the great tweaks...that's what Kitchen Scoop is all about!

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