Sometimes, especially during the winter months, I like a simple bowl of chicken noodle soup for lunch. That's a bit of a problem since we no longer eat meat so I want to share this successful recipe as a way to satisfy the need for a soup similar to Campbell's but without animal protein.
Ingredients:
3 1/2 cups water
2 cups organic vegetable broth
1 teaspoon Better than Bouillon, No-chicken flavor
2 tablespoons sausage flavored TVP, dry
2 cups dry brown rice pasta
2 stalks celery, diced
1 carrot, diced—optional
a dash of dried parsley
Bring water and broth to boil, add bouillon and TVP and pasta in a 3 quart saucepan.
Simmer for 5 minutes with the lid off, then turn off the heat and add the vegetables and parsley. Let sit for 8 to 10 minutes with the lid on.
When the pasta is perfect so is the soup—not too al dente and not too soft. Just right.
Brown rice pasta with celery and soy sausage bits in broth. |
3 1/2 cups water
2 cups organic vegetable broth
1 teaspoon Better than Bouillon, No-chicken flavor
2 tablespoons sausage flavored TVP, dry
2 cups dry brown rice pasta
2 stalks celery, diced
1 carrot, diced—optional
a dash of dried parsley
Bring water and broth to boil, add bouillon and TVP and pasta in a 3 quart saucepan.
Simmer for 5 minutes with the lid off, then turn off the heat and add the vegetables and parsley. Let sit for 8 to 10 minutes with the lid on.
When the pasta is perfect so is the soup—not too al dente and not too soft. Just right.
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