Some of our favourite older recipes (including many in the Best of Bridge back catalogue) included canned soup, which is an ingredient that many of today’s cooks shy away from — it just feels better sometimes to take the extra step and make things from scratch. We were making an old pork chop recipe that calls for a can of Alphabet Vegetable Soup and figured we could make it ourselves. This soup is thick — as it would be coming straight out of the can, which makes it ready to go into your favourite vintage recipe. If you’d rather eat it as a soup, simply thin it with more chicken stock or water.
- ½ cup alphabet pasta (or similarly small pasta such as orzo)
- 1 ½ cups chicken broth or stock
- 1 large carrot, peeled and diced
- ½ cup frozen peas
- 2 tbsp tomato paste
- ½ tsp thyme
- ½ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp dried basil
- salt and pepper to taste
- Preheat oven to 250 degrees F. Cook pasta according to package instructions until just al dente — be careful not to let it get mushy. Meanwhile, heat the chicken broth over medium-high heat in a medium saucepan. Add the carrot, peas, tomato paste, thyme, oregano, basil, and salt and pepper and bring to a simmer. Turn heat down and let simmer for 15 minutes or until the broth is slightly thickened. Add the cooked pasta and let simmer for another 5 minutes. Use in place of canned soup in another recipe or thin with more chicken broth or stock and serve as a soup.