My non-vegan guest is a huge fan of chicken noodle soup, whether his mother's or from a can. While he was squeezing in a nap after our simple veggie burger lunch, I made the following no-fail easy noodle soup, adapted from one in Dorothy R. Bates' TVP Cookbook. This stuff always reminds me of the lazy Sunday lunches when I was a kid, when Mom would pop open a can of Campbell's soup or pouch of Lipton's and serve it up with grilled cheese sandwiches. Noodle Soup
What you need:
1 medium to large onion (red or yellow), diced
2 Tbs extra virgin olive oil
6 cups water
1 cup TVP granules
2 cups noodles of your choice, broken
1 vegetable bouillon cube
salt (if any) to taste
1 Tbs dried parsley
1/3 cup good quality nutritional yeast (I prefer Red Star)
Whatcha do:
Heat olive oil in a medium-sized pan and add diced onion. Cook until onion has softened and just started to brown.
Add the water, noodles, TVP and break the bouillon cube into it. Stir well and bring to a quick boil, then reduce heat to a simmer. Simmer until noodles are on the verge of being perfect (around 10-15 minutes or maybe less depending on size of noodles you're using). Mix in parsley and when noodles are perfect, stir in the nutritional yeast until it's dissolved.
Ladle into hot bowls and top with a pinch of dried or fresh parsley for garnish. Serves 4-6.
Nice recipe ... looks like how I remember the Campbell's version!
ReplyDeleteLooks very yummy!
ReplyDeletethat looks great! i've been craving a soup like that lately. :)
ReplyDeleteIt's so incredibly simple to make. Aside from the nutritional yeast, it doesn't have much going for it in terms of nutritional value, but I guess that you could add some frozen or cooked vegetables to it and maybe use whole grain noodles or even cooked brown rice, if you wanted to. It's definitely a keeper and wonderful to have with a sandwich or warm roll.
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