VeganMoFo Day Three: Vegan Chick'n Noodle Soup

My mom made a beautiful salad with lunch today and I just had to take a picture. I've caught the cold that everyone in my area seems to have right now, so I made some chick'n noodle soup to help my sore throat. It was fantastic, as always. You could probably add some seitan or baked tofu to this to add some actual protein but I didn't feel like it today. This soup also tastes great with a handful of chopped shiitake mushrooms in it!

Vegan Chick'n Noodle Soup

• 1 to 2 tbsp olive oil
• 1 onion, chopped
• 5 cups vegetable broth, vegan chicken broth, or water
• 3 to 5 tbsp nutritional yeast (adjust as you like)
• 1 stalk of celery, chopped
• 1 carrot, chopped
• 1/3 cup small noodles, such as alphabet or Filini noodles
• 2 cloves garlic, minced
• 1/4 tsp celery salt
• 1 bay leaf
• 1/2 tsp turmeric
• 1/2 tsp sage
• 1/2 tsp, thyme 
• salt and pepper, to taste

1) Heat oil in a medium-sized pot. Add onions and cook until soft. Remove onions and set aside.

2) Add broth to pot. Stir in nutritional yeast, celery salt, bay leaf, turmeric, sage, thyme, salt, and pepper until dissolved. Add cooked onions, carrot, celery, and garlic. Bring broth to boil.

3) When the broth starts boiling, add noodles and cook according to directions on the package, or until noodles and carrots are cooked. Remove bay leaf and serve.

Serves 4

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Black Bean Soup

First off, I am very upset with myself for going so long without posting anything here. I've been so busy with the start of the schoolyear and everything that fall brings that I've barely had time to cook, much less take pictures and write out recipes. Anyway, when I went vegan a few years ago, this was one of the first recipes I ever made, and I have made it innumerable times since then. I also eventually changed the recipe completely, perfecting it over time. It's actually pretty similar to the black bean soup at Panera Bread (which, by the way, is vegan!). I could basically live off this soup, especially with a side of warm bread and salad topped with a delicious maple-balsamic dressing! 

Black Bean Soup

• 3 cans black beans, drained
• 1 red bell pepper, chopped
• 1 tomato, chopped
• 1 onion, finely chopped
• 1 celery stalk, chopped
• 2 cloves garlic, crushed
• 1 1/2 cup vegetable broth or vegan chicken broth
• 1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp water
• 1 1/2 tbsp cumin
• 1 tsp lemon juice
• salt, to taste

1) Bring broth to a boil and prepare vegetables.

2) Reduce to medium heat, add vegetables, and cook 6-8 minutes. Add 1 can of beans and cook another 5 minutes.  

3) Transfer to blender and blend on high about 30 seconds.  Add cumin and cornstarch mixture, then blend 10 seconds.  

4) Return soup to pan and add remaining 2 cans of beans.  Add lemon juice and salt and simmer 10 minutes.



view more photos here