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.
BRYANNA’S SPICY CORN AND VEGETABLE SOUP WITH CHICKPEAS AND NOODLES
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!