How to make a vegetable tomato based soup (with macaroni)
Vegetable Tomato Soup
Traditional Chinese Name:
集菜番茄湯 (jí cài fānqié tāng). This is a very Cantonese label of this soup. The basic translation of this is just “vegetable tomato soup” and the vegetable translation is often used for simple soup of vegetables, even if there is meat. It’s not necessarily a vegetarian soup, but a soup that has vegetables.
Nature: Neutral, although the addition of ginger, red dates, and longans will warm it slightly, but it nicely balanced by the cooler celery. Overall, this is quite a neutral soup that is perfect for the whole family.
Taste: Sweet and sour
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Re-creation of the Heinz’s Vegetable ABC Soup (for dinner)
Here’s how you can make a homemade version of the Heinz’s Vegetable ABC Soup.
My family love this soup! I love this soup! In fact, I have fond memories of trying to find letters in the soup to spell words with them! Although, my recent observation is that the letters seem more sparse than when I consumed this as a child!
Regardless, I’ve also put my on Chinese twist on it by adding a few choice herbs (such as red dates and longans) and Worchester sauce (because it reminds me of the HK-styled Russian Borscht). However, I would encourage you to taste test this as you go along and make it your own and ultimately, perhaps a family favourite!
Prep time: 15 mins
Cook time: 30 minutes
Total time: 45 mins
Serves: 8 large bowls
- 4 fresh potatoes, peeled and cubed
- 3 stalks of fresh celery, deveined and cubed
- 3 medium fresh carrots, peeled and cubed
- 1 white fresh onion, peeled and cubed
- 1 whole garlic, cloved (or diced optional)
- 2 medium fresh tomatoes, cubed
- 3 medium fresh corn, shucked
- 1 small can of tomato paste (156 mL can is enough)
- 2 tablespoons of maple syrup
- 5 tablespoons of white sugar (or taste for your personal preference on tartness of the soup)
- 2 tablespoons of Worchester sauce
- optional garlic salt to taste
- 10 cups or 2 L of water (will yield 8 large bowls)
- In your soup pot, add a bit of oil and fry the diced garlic and onions on medium heat until browned. Add in diced potatoes and also brown them until relatively crispy.
- Add you in water and allow that to come to a full boil covered on high heat.
- I will then drop in all my cut vegetables, including the chestnuts and any other herbal additives that you’d like. For today’s soup, I added in frozen chestnuts, dried red dates and longans and let that boil for another 10 minutes to soften all the ingredients.
- Once that comes to a full boil, I will add in my flavorings, this includes the tomato paste, maple syrup, sugar, Worchester sauce, and salt and allow that to mix and continue to boil covered for another 10 minutes.
- Don’t forget to taste test! The tartness, tanginess, savory, sweet are all quite personal since they all coexist together! Add more or less sugar if it’s too tart, add more salt if it’s not savory enough. This is because the tomato paste can be quite sour.
- Cover and boil on medium high for another 10 minutes or until all the ingredients are completely soft. They should soften quite quickly because the ingredients are cut quite small.
- Garnish with fresh green onions or chives or parsley, serve and enjoy! You can serve with your favourite carbs, like rice, noodles, or pasta!