They’re going to start calling me the crazy soup lady soon, I swear. When all other inspiration fails and I need to pack something for class and have a few hours to kill, the stock pot comes out and a soup is created!
The vegan and gluten free version of your old favorite, chicken noodle!
1 cup celery, chopped
1/2 cup onions, diced
1/4 cup water
Seasonings to taste–I used some salt, pepper, paprika, celery salt, onion powder, and garlic powder
1 cup carrots, chopped
1 cup mushrooms, sliced
1 can chickpeas, drained and rinsed
2 cups water
1/2 package frozen spinach
1 carton Imagine No Chicken Broth
1/2 package brown rice spaghetti (cooked separately)
2 bay leaves
Directions: Set up and cook the rice spaghetti following package instructions; set aside when done. Add celery, onions, 1/4 cup water, and seasonings to stock pot and let cook down for 5-10 minutes. Add carrots, mushrooms, chickpeas, broth, water, spinach, and bay leaves to pot. Bring to a rolling boil uncovered, once boiling for a few minutes, reduce to a simmer and cover. After about 30-60 minutes of simmering, add cooked pasta and allow to simmer for 5-10 more minutes.
I really loved this soup! There was a lot going on to actually chew on, not one of those wimpy vegetarian soups that you could basically drink with a straw. You could definitely mix up the seasonings to your taste and you could most definitely use a bouillon and water if you don’t have broth (but try to use a chicken-type broth to get that tradition flavor). Perfect soup to pack for grad school and elementary school (more substitute teaching this week)!
Today was one of those picturesque fall days that just makes you smile:
We’re just starting to get foliage here, this weekend I am definitely going to be doing some leaf “peeping.” (Who came up with that term…really?)
But what made it truly beautiful was the sun shinning down:
Question: What’s your favorite soup recipe; post links if you can!!
lots of love,