Sunday, October 20, 2013
SUPER-EASY, SPICY-GOOD, FULL-MEAL CORN, VEGGIE, CHICKPEA, NOODLE SOUP IN 15 MINUTES!
Soup weather is definitely back in our neck of the woods and I
make it several times a week. And not just for us! Last week I made this simple soup with some pantry
staples, a little leftover spaghetti sauce, one lonely Field Roast Chipotle
vegan sausage from the freezer, some kale from the garden, and some zucchini
that needed to be used.
NOTE: I noted in the ingredient list below that canned creamed corn does not contain any dairy products. But you can make your own and use it in this soup, if you prefer. (Though this would take it out of the category of a "quick and easy soup!) You don't need any cream (dairy-free or not) in homemade "creamed corn", BTW. Here is a southern recipe without cream: http://www.tasteofsouthern.com/creamed-corn/ It does call for butter, but you could use a vegan version, or oil, and I would definitely use less.
NOTE: I noted in the ingredient list below that canned creamed corn does not contain any dairy products. But you can make your own and use it in this soup, if you prefer. (Though this would take it out of the category of a "quick and easy soup!) You don't need any cream (dairy-free or not) in homemade "creamed corn", BTW. Here is a southern recipe without cream: http://www.tasteofsouthern.com/creamed-corn/ It does call for butter, but you could use a vegan version, or oil, and I would definitely use less.
BRYANNA’S SPICY CORN AND VEGETABLE
SOUP WITH CHICKPEAS AND NOODLES
Serves 8-10
1 medium onion, chopped
6 cups tasty vegan broth (I use Better
Than Bouillon No-Chicken Vegan Soup Base)
1 can (14 oz.) cream-style corn
(yes, this is vegan)
1 cup vegan spaghetti sauce (can
be homemade or a good commercial brand)
1 Field
Roast Chipotle vegan sausage, cut thin thin slices, OR 2-3 oz. vegan
chorizo, crumbled
2 tsp. dried oregano
2 cups cooked or canned chickpeas,
rinsed and drained
2 cups thinly-sliced zucchini or
other summer squash, cut into wedges
about 4 cups of thinly-sliced
trimmed and washed greens (kale, chard, collards, etc.)
1 cup small egg-free dried noodles,
OR broken egg-free tagliatelle, fettuccine or linguine
Microwave the chopped onion in a
covered microwave-safe dish or casserole for 5 minutes OR you can saute it in a
nonstick pan with a little oil (or water) until the onion is soft.
Mix the onion and all of the other
ingredients in a 4-quart pot and bring to a boil. Turn down to a simmer,
cover and cook for about 10-15 minutes, or until the noodles are tender.
Serve and enjoy!
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Phoebe |
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4 comments:
This came together with such ease that the results were even more surprising. A satisfying soup with big flavors and great warmth.
Looking forward to having leftovers for lunch today!
Glad you enjoyed it, too, In2insight!
I'm intrigued! But do you think this would be ok with frozen corn? Or a creamed corn recipe like this one? http://nutritionstripped.com/creamed-corn-fried-sage/
Thanks!!
Now I want to make (and eat lots of) creamed corn, smh
: )
BB
Yes, you can use homemade creamed corn.
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