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Sunday, October 20, 2013

SUPER-EASY, SPICY-GOOD, FULL-MEAL CORN, VEGGIE, CHICKPEA, NOODLE SOUP IN 15 MINUTES!

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Soup weather is definitely back in our neck of the woods and I make it several times a week. And not just for us!  Our dog companion Phoebe loves some brown rice and a little soup or vegan gravy on her vegan kibbles.  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. It was a hit with both Phoebe and DH!


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!

Phoebe




2 comments:

in2insight said...

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!

Bryanna Clark Grogan said...

Glad you enjoyed it, too, In2insight!