Extra Noodle Soup With Veggies

11 Feb

I’ve been home sick on the couch since I got home from work yesterday. I had a lot of fun plans for my long, 3-day weekend, so of course this would be the time when I come down with the flu.

When I’m sick all I crave is soup, soup, soup. But again, of course, there is not a can of soup to be found in my pantry. So instead, I’ve been eating toast and crackers. But I only had 3 crackers left, so really I’ve just been eating toast. I really need to get the grocery store.

Tonight I Googled “best canned chicken noodle soups.”  It turns out that Progresso consistently holds 1st place among a number of taste testers, in case you were wondering. But then I stumbled upon an article about how canned soups are made and the types of things that go into them, and suddenly I did not want canned soup anymore.

That’s when I pulled myself together, put on my fuzzy slippers, and made my own vegetarian noodle soup with ingredients I had on hand. I should’ve done that yesterday.

Extra Noodle Soup With Veggies

Ingredients:

  • 1 tsp. Earth Balance
  • 1 tsp. grapeseed oil
  • 1/2 onion, diced
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, sliced
  • 1 quart vegetable broth
  • 1/2 cup water
  • 1/4 tsp. each: dried basil, dried oregano, dried thyme, dried sage
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tsp. nutritional yeast
  • 1/2 tsp. Bragg’s liquid aminos (optional)
  • 1 1/2 cups whole wheat rotini pasta
  • 1/2 cup frozen peas

Directions:

  1. Heat Earth Balance and oil over medium heat. Add onion, carrot, and celery and saute for 10 minutes.
  2. Stir in basil, oregano, sage, thyme, salt, and pepper.
  3. Pour in broth, water, nutritional yeast, and Bragg’s (if using)
  4. Bring to a boil and then stir in pasta and peas. Simmer for 15 minutes until pasta and veggies are tender.

I served my soup with a couple slices of toasted sprouted whole grain bread, slathered with Earth Balance and sprinkled with vegan shredded cheese. Then I popped them in the microwave for 10 seconds. I call it the lazy girl’s grilled cheese and it was perfect for dipping in my noodle-filled soup.

I like lots and lots of noodles, but if you’d prefer less, reduce the amount of pasta to 1 cup.

It’s past my bedtime and I need my rest.

Enjoy the long weekend if you’re lucky enough to have one!

-Lou

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One Response to “Extra Noodle Soup With Veggies”

Trackbacks/Pingbacks

  1. Super Rich and Thick Low Calorie Hot Chocolate « Zestful Lou - February 15, 2012

    […] once again I’m surviving on toast and lacking nutrients. Hence the dallop of whipped cream on my hot chocolate. You know, since […]

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