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.
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| 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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