Vegan "Chicken Noodle" Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb or 4 servings Seitan, cut into small pieces8-10 cups vegetable broth/boullion to create 8-10 cups1-2 cups of water (just in case)1 16oz bag mixed frozen vegetables1 can diced tomatoes (with or without chiles)1 cup frozen corn1 cup frozen chopped broccoli2 cups dry whole wheat small pasta, like rotini or shells1 small bunch fresh cilantro1 stalk green onion or similar onion, finely chopped1/4 tsp minced garlicSpices of your liking. I used (accounted for):1/4 tsp basil1/4 tsp thyme1/8 tsp celery powder1/8 tsp dill seed
makes 9-10 bowls of soup.
A dutch oven-sized souppot should be large enough. Heat broth and stir in spices. Set aside cilantro and extra water for last. As broth heats, add vegetables and stir well. Bring to a boil. Add in seitan and pasta.
Lower heat, cover and simmer soup for 20-25 minutes, stirring occasionally. Finely chop bunch cilantro and add to the pot. When finished, stir and sample. Add extra water if necessary in case its too spicy, salty. modify how you wish.
Number of Servings: 10
Recipe submitted by SparkPeople user PSYCHOJULES.
A dutch oven-sized souppot should be large enough. Heat broth and stir in spices. Set aside cilantro and extra water for last. As broth heats, add vegetables and stir well. Bring to a boil. Add in seitan and pasta.
Lower heat, cover and simmer soup for 20-25 minutes, stirring occasionally. Finely chop bunch cilantro and add to the pot. When finished, stir and sample. Add extra water if necessary in case its too spicy, salty. modify how you wish.
Number of Servings: 10
Recipe submitted by SparkPeople user PSYCHOJULES.
Nutritional Info Amount Per Serving
- Calories: 200.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 901.7 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 7.4 g
- Protein: 15.1 g
Member Reviews