As some of you may know I love Trader Joe’s. When I posted this, I mistakenly thought the market was unique to the western United States. As it turns out there are 340+ locations in 25 states, including Washington D.C.
Trader Joe’s was founded in 1958 and it has an interesting history http://en.wikipedia.org/wiki/Trader_Joe’s but in 1979 Theo Albrecht purchased the chain, and as co-owner the store has grown and received a nod from Consumer Reports ranking it 2nd Best Supermarket in the U.S. By the way, Albrecht is my maiden name; do you think Theo could be a distant cousin?
Theo Albrecht passed away a few weeks ago at the age of 88. I’m sure there is an excellent team of people in charge and Trader Joe’s will continue to provide delicious food that makes entertaining and meal preparation easier, but I did want to take this opportunity to share a bit of history in memory of Theo Albrecht and his involvement with Trader Joe’s as well as a copy of this easy and delicious soup. I picked up this recipe from their sample chef and have used it many times.
Trader Joe’s Easy Vegetable Soup
- 2 onions, chopped
- ½ bag frozen 3 pepper medley (available at TJs/frozen food)
- 1 tablespoon Trader Joe’s crushed garlic (or substitute fresh garlic)
- 1 package Yves veggie ground round (available at TJs or substitute ground round)
- 1 28-ounce can red & green pepper marinara (TJs)
- 1 can bean medley (drained and rinsed – TJs)
- 1 32-ounce Organic veggie broth (TJs)
- 2 tablespoons of Tomato splash seasoning (TJs
- Salt and pepper to taste
Note that all of these items are available at Trader Joe’s but if you don’t have a TJs nearby you can substitute.
Place all ingredients in a large stock pot and simmer for 5 minutes. When you prepare this using the TJs items it is vegetarian, vegan, low fat and low sodium…and delicious