Vegan No Chicken Noodle Soup

Submitted by yogiclarebear

"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 Recipe #264657 for the seasoning. You could use Italian seasonings or something you like for a basic soup."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 8

ingredients

• 1419.54 ml low sodium vegetable broth
• 473.18 ml water
• 4.92 ml olive oil (optional)
• 170.09 g carrots, chopped
• 141.74 g celery, chopped
• 141.74 g onions, chopped
• 85.04 g gluten-free noodles (wide soup shape style)
• 354.88 ml textured vegetable protein, chunks
• 3 garlic cloves, minced
• 1 bay leaf
• 29.58 ml 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.