Trader Joe's Starter Vegetable Soup

It’s finally starting to feel like Fall here in Houston, and I can’t wait to cozy up on the couch with a bowl of this vegetable soup! Justin always laughs at me when I say, “I like soup with all the bits.” It sounds ridiculous, but he knows exactly what I mean! I love the variety of vegetables, and noodles….those are the bits!

Anyway, here’s what you’ll need to make this delicious soup:

• Cutting Board

• Stock pot

• 1 jar Trader Joe’s garden vegetable soup

• 1 carton vegetable broth

• 1 can garbanzo beans drained

• 1 can red kidney beans drained

• 2 large russet potatoes, peeled and cubed

• 1 small white onion diced

• 3 large carrots, peeled and sliced

• 1 celery stock diced

• 3 tbsp. Trader Joe’s Arrabiata sauce

• 1 tbsp. tomato paste

• 1/2 cup frozen mixed vegetables

• 1 tbsp. Osem Consomme

• Salt and pepper

• Parsley

• oregano

• basil

• Trader Joe’s mushroom umami seasoning blend

• Pasta noodles of your choice

• optional parmesan crostini

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Step 1

Add entire jar of Trader Joe’s garden vegetable soup into the stock pot, along with the vegetable broth. Heat on med/high.

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Step 2

On the cutting board, chop potato, carrots, onion, and celery, and add to the pot.

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Step 3

Stir in the Trader Joe’s Arrabiata sauce, and tomato paste

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Step 4

Add frozen mixed vegetables and season with salt and pepper to taste.

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Step 5

Continue seasoning with Consomme, parsley, basil, oregano, and mushroom umami seasoning.

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Step 6

Stir in both drained cans of garbanzo, and kidney beans. Reduce heat to low simmer for 35-45 min. or until vegetables are tender.

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Step 7

Add noodles of your choice directly to stock pot. Continue to simmer until pasta is cooked.

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This vegetable soup is so comforting. I hope ya’ll try this one, it is super easy to make! As always, tag me in your pictures on Instagram if you do, or use the hashtag #JunkInLove. Have the best week!