Wheelstone Soup
A hearty, vegetable-rich soup featuring ham, pasta wheels, and fresh garnishes like zucchini and Parmesan, perfect for comforting family meals or casual gatherings.
Ingredients
- 8 slices bacon, diced ⓘ
- 1 lb. onion, chopped ⓘ
- 1 lb. celery, chopped
- 1 lb. ham, diced ⓘ
- 1 1/2 gal. water ⓘ
- 1/2 cup beef base ⓘ
- 6 cups tomatoes, diced ⓘ
- 2 cups tomato paste
- 2 1/2 cups cabbage, chopped ⓘ
- 5 medium carrots, sliced ⓘ
- 1 teaspoon pepper ⓘ
- 2 cloves garlic, pressed ⓘ
- 2 1/2 cups green beans, cut ⓘ
- 3 cups kidney beans, cut ⓘ
- 1.5 lb. colored pasta wheels ⓘ
- grated Parmesan cheese ⓘ
- raw zucchini, thinly sliced ⓘ
Instructions
- In a large pot, cook the diced bacon until crispy; remove and set aside.
- Add chopped onions, celery, and diced ham to the pot; sauté until vegetables are tender.
- Pour in 1 1/2 gallons of water and add beef base; bring to a boil.
- Stir in diced tomatoes, tomato paste, chopped cabbage, sliced carrots, pepper, and pressed garlic.
- Add green beans and kidney beans; simmer the soup for about 60 minutes to develop flavors.
- Cook the colored pasta wheels separately until tender; keep them separate to prevent breaking.
- Add 1 1/4 cups of cooked noodles to each quart of soup as needed before serving.
- Garnish each bowl with thinly sliced zucchini and sprinkle with grated Parmesan cheese.
Tips & Substitutions
For added depth, consider substituting the bacon with pancetta or turkey bacon for a lighter option. If you prefer a vegetarian version, omit the bacon and ham, and use vegetable broth instead of water. Fresh herbs like thyme or basil can enhance the flavor profile. Make sure to cook the pasta al dente, as it will continue to absorb liquid when added to the soup.
Serving Suggestions
Serve Wheelstone Soup hot, garnished with thinly sliced zucchini and a generous sprinkle of grated Parmesan cheese. This soup pairs beautifully with crusty bread or a fresh garden salad for a complete meal. For a hearty twist, consider serving it alongside Aunt Pina'S Chili for a delightful combination of flavors.
Storage & Reheating
Store any leftover Wheelstone Soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, adding a splash of water or broth if it has thickened too much. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Wheelstone Soup contains roughly 602 calories, with 24g protein, 107g carbohydrates, and 12g fat. It is an excellent source of vitamin A (270% of the Daily Value), vitamin C (183% of the Daily Value), and dietary fiber (112% of the Daily Value). Note that it is relatively high in sodium, at 664mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned vegetables in this recipe?
Yes, you can substitute fresh vegetables with canned ones for convenience. Just be mindful of the sodium content in canned vegetables and adjust the seasoning accordingly. Drain and rinse canned beans before adding them to reduce excess salt.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or a diced jalapeño during the sautéing process. You could also serve the soup with a side of hot sauce for those who enjoy an extra kick.
What can I serve with Wheelstone Soup?
This soup is hearty enough to stand alone but pairs well with a variety of sides. Consider serving it with a simple side salad, garlic bread, or even a slice of cornbread. For a more filling option, try it alongside a comforting dish like Coffman Casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).