Vegan "Chicken Noodle" Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Vegan "Chicken Noodle" Vegetable Soup calories by ingredient
Introduction
I was trying to find a good replacement for Chicken veggie soup, and I was so happy with my first batch of homemade seitan that I couldn't refuse making this with it! Use low-sodium vegetable broth/boullion to lower the sodium count in each serving. I was trying to find a good replacement for Chicken veggie soup, and I was so happy with my first batch of homemade seitan that I couldn't refuse making this with it! Use low-sodium vegetable broth/boullion to lower the sodium count in each serving.Number of Servings: 10
Ingredients
-
1 lb or 4 servings Seitan, cut into small pieces
8-10 cups vegetable broth/boullion to create 8-10 cups
1-2 cups of water (just in case)
1 16oz bag mixed frozen vegetables
1 can diced tomatoes (with or without chiles)
1 cup frozen corn
1 cup frozen chopped broccoli
2 cups dry whole wheat small pasta, like rotini or shells
1 small bunch fresh cilantro
1 stalk green onion or similar onion, finely chopped
1/4 tsp minced garlic
Spices of your liking. I used (accounted for):
1/4 tsp basil
1/4 tsp thyme
1/8 tsp celery powder
1/8 tsp dill seed
Directions
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.