Veggie Alphabet Soup Recipe | PBS Food

Fizzy’s Tip: Make a vegetarian version of this soup by substituting vegetable stock for the chicken broth. Serve with a sprinkling of Parmesan cheese for extra flavor.


Yield: Serves 6


  • 1 tablespoon olive oil
  • 2 carrots peeled and sliced thin
  • 1 medium onion chopped fine
  • 1 celery rib sliced thin
  • 8 cups low-sodium chicken broth
  • 1 large tomato seeds removed and chopped into ½-inch pieces
  • 2 sprigs thyme
  • 1 small yellow summer squash chopped into ½-inch pieces
  • 1 cup green beans trimmed and cut into ½-inch pieces
  • 6 ounces small alphabet pasta
  • 2 tablespoons chopped parsley
  • Salt and pepper


  1. Heat the olive oil in a large Dutch oven over medium-high heat. When hot, add the carrots, onion, and celery, and cook until lightly browned, about 5 minutes. Stir in the broth, tomato, and thyme, and bring to boil. Reduce the heat to medium-low and simmer, covered, until the vegetables are just tender, about 10 minutes.
  2. Add the summer squash, green beans, and pasta, and cook until the vegetables and pasta are tender, about 6 minutes. Remove the thyme sprigs, add the parsley, and season with salt and pepper to taste. Serve.