This Alphabet Soup is a homemade version of the classic canned soup! This hearty and healthy one-pot dinner is packed with beef, veggies, pasta, cheese, and more!
Alphabet soup brings me back to my childhood. Who’s with me? This homemade version is about 1,000,000 times better than the canned variety, but have no fear, because it’s *almost* as easy as cracking open a can of soup. 😉
This hearty, yet healthy soup is absolutely PACKED with good for you veggies and spices.
- Ground Beef – use 80/20 so the meat is tender but not overly greasy.
- Yellow Onion, Carrot, and Celery – the classic “mirepoix” veggie trio used in soup to add flavor, color, nutrients, and texture.
- Garlic – adds a subtle nutty kick of flavor.
- Italian Seasoning, Salt, and Pepper – a simple blend of seasonings that adds so much sweet, earthy flavor.
- Beef Broth and Tomato Juice – a flavorful and slightly sweet base.
- Russet Potato – a great way to bulk up any soup! Peeled and cubed for a yummy fluffy texture.
- Green Beans and Corn – use frozen green beans and corn for easy prep and perfectly tender textures.
- Alphabet Pasta – no need to cook first since the pasta cooks directly in the soup!
- Parmesan Cheese – melted into the soup for a much needed sharp, nutty, salty flavor.
- Sour Cream and Monterey-Jack Cheese – highly recommended for serving!
How to make
This alphabet soup recipe might not be quite as quick as the canned variety but it’s SO MUCH healthier and still only takes 20 minutes to prep!
- Heat a large stockpot over medium heat then add in beef, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper. Cook until the beef is no longer pink and the carrots are tender.
- Stir in broth, tomato juice, and potato then bring to a simmer, cover, lower the heat to keep it at a simmer and simmer for 8 minutes.
- Add in frozen green beans, corn, and pasta then raise the heat and bring the soup to a boil until the pasta is cooked to your liking.
- Stir in parmesan then serve and enjoy!
Where can you buy alphabet pasta?
Alphabet shaped pasta can be found in a lot of major grocery stores, but I find it easiest to order it in bulk from Amazon!
Here are a few ways to keep this soup quick, easy, and delicious!
- Use a lean-ish ground beef. Use 80/20 lean ground beef which is tender but not too greasy. If you use a fattier beef you will probably want to drain any excess grease after you cook it.
- Use frozen veggies. You can use fresh green beans and corn or even canned varieties, but I prefer to use frozen since there’s no prep involved AND they still taste fresh.
- Season to taste. I started with 1 teaspoon of salt but then ended up adding quite a bit more. Make sure you taste and re-season so the soup is just right for you!
I love this alphabet soup as is but it’s also super customizable if you want to switch things up.
- Add more veggies. Pretty much anything goes! Try sweet potato, bell peppers, peas, spinach, zucchini, mushrooms, etc. Keep in mind the firmer veggies need to be added first while the softer veggies can be added later.
- Use another protein. If ground beef isn’t your thing, use tofu, chickpeas, shredded chicken, Italian sausage, or ground turkey.
- Use other pasta. Any small pasta shape will work.
- Spice it up. If you prefer a kick of heat, try sprinkling in red pepper flakes or cayenne pepper.
What to serve with alphabet soup
Serve alphabet soup with a sprinkle of parmesan, a handful of monterey-jack, and a dollop of sour cream. Since this soup is already loaded with protein, carbs, and veggies, it’s a pretty balanced meal on its own but I do love to bulk it up with some bread and/or a salad.
How to store
Leftovers will last in an airtight container in the fridge for 4-5 days or in the freezer for 3-4 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. Thin with broth, as necessary, if the pasta soaks up too much liquid.
Equipment for this recipe
- 1 pound ground beef I used 80/20
- 1 yellow onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more to taste (I used way more)
- 1/2 teaspoon pepper
- 2 (32 oz) boxes beef broth plus more for thinning, if necessary
- 1 (46 oz) bottle tomato juice
- 1 (10 oz) russet potato peeled and cubed into 1/2 - 1 inch chunks
- 1 (12 oz) bag frozen green beans keep frozen
- 1 cup frozen corn keep frozen
- 1 (12 oz) box uncooked alphabet pasta
- 1 cup finely grated parmesan cheese plus more for serving
- Sour cream for serving, if desired
- Shredded monterey-jack cheese for serving, if desired
- Heat a large stockpot over medium heat.
- Once hot, add in beef, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper.
- Cook, breaking up the meat as you go, until the beef is no longer pink and the carrots are tender.
- Stir in the broth, tomato juice, and potato.
- Bring to a simmer, cover, and simmer for 8 minutes - you’ll likely need to lower your heat to keep at a simmer.
- Add in frozen green beans, corn, and pasta.
- Raise heat back to medium/medium-high and bring the soup to a boil.
- Boil according to pasta box directions (mine said boil for 7-9 minutes), stirring regularly to prevent burning.
- Test to make sure the potatoes are fork tender and the pasta is cooked to your liking, then remove from heat.
- Stir in parmesan cheese, then taste and re-season, if necessary.
- Serve with optional toppings and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.