Ladybug Soup

Ladybug Soup

1 Tbsp Olive Oil 

2 strips Bacon, finely chopped 

1 Onion, diced

2 cloves Garlic, minced

2 Carrots, diced 

2 sticks Celery, chopped

1 Zucchini, chopped 

1 large Yam, diced
1 large Sweet Potato, diced 

1 tsp Oregano

1/2 tsp Basil

1 can Diced Tomatoes 

1 can Chick Peas (garbanzo), drained and rinsed 

4 cups Vegetable or Chicken Broth

2 cups Fresh Spinach (whole)

½ cup Pasta (any kind)

1/8 teaspoon salt 

1/4 tsp pepper 

In a stock pot, heat oil and cook bacon until crispy. Add Onion and cook until browned, Add garlic and cook for 30 seconds then add carrots, celery, zucchini, yam, oregano & basil. Cook for 5 minutes. Add tomatoes, chick peas and broth and bring to a boil. Reduce to a simmer for 20 minutes. Add spinach, pasta, salt & pepper. Bring back to a boil and cook for 5-10 minutes until pasta is cooked. Serve with fresh basil, sour cream or green onions as desired.  

Best fresh off the stove, but will freeze nicely and reheat in a slow cooker! 

Great hearty soup for a cool rainy day.

~Adel~

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.