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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Terrific vegetarian chicken noodle soup substitute! Growing up I always loved chicken noodle soup and missed it since becoming a vegetarian. I adapted this recipe from a friend that got it from another friend and so on. My kids love it, especially if I top it with their favorite goldfish crackers. Ingredients:
6 cups water (depending on how soupy you want it you can add a cup or two more) |
4 cups garbanzo beans, cooked |
250 g pasta noodles (use your favorite) |
2 stalks celery, chopped |
1 large carrot, chopped |
2 tablespoons vegetarian poultry seasoning (add more if you add more water, my favorite is mckays chicken seasoning) |
1 teaspoon onion powder |
1/2 teaspoon garlic salt |
0.5 (10 7/8 ounce) can reduced-fat cream of celery soup |
1 pinch cayenne pepper (optional) |
Directions:
1. Bring everything except noodles and cream of celery soup to a boil.
2. Drop noodles into this boiling mixture.
3. Let it simmer 15 to 25 minutes (my stove doesn't simmer the way it should, so I'm not sure the exact normal time)until the noodles are cooked through. Stir occansionally during this time.
4. Turn off the stove and stir in 1/2 of the 10 3/4oz can of cream of celery soup.
5. Salt to taste and enjoy!
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