Vegan No Chicken Noodle Soup

yogiclarebear's Note:

Vegan, high protein, comforting noodle soup! I used Schaer gluten-free tagliatelle noodles: http://www.schaer.com/en/gluten-free-products/tagliatelle/ I used NOW Foods textured soy protein chunks: http://www.nowfoods.com/?action=itemdetail&item_id=3661 I used my Salt Free Poultry Seasoning for the seasoning. You could use Italian seasonings or something you like for a basic soup.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 8

• 6 cups low sodium vegetable broth
• 2 cups water
• 1 teaspoon olive oil (optional)
• 6 ounces carrots , chopped
• 5 ounces celery , chopped
• 5 ounces onions , chopped
• 3 ounces gluten-free noodles (wide soup shape style)
• 1 ½ cups textured vegetable protein , chunks
• 3 garlic cloves , minced
• 1 bay leaf
• 2 tablespoons poultry seasoning (or your favorite soup spices)
• salt , to taste

Directions:

1. Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
2. Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
3. Add noodles. Simmer for another 8-10 minutes.
4. Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
5. Check that everything is softened to your liking, season to taste with salt.