Savory Noodle Soup

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 10

Serving size: 1 cup

Ingredients

3 quarts Vegetable broth, divided
8 ounces (1 package) Soy curls*, Butler brand
½ cup Onion, diced
3 cloves Garlic, diced
2 cups Carrots, sliced or diced
1 cup Celery, sliced or diced
2 each Bay leaves
2 tablespoons Italian seasoning
½ cup Nutritional yeast
1 ½ teaspoons Salt
½ teaspoon Black pepper
1 pound Pasta of choice (eggless)

Preparation

1. Prepare soy curls by heating 1 quart of vegetable stock then adding dried soy curls to the stock. Let soak for 10 minutes until tender. Drain soy curls and set aside.
2. In a nonstick pan, heat onion over medium heat. Stir continuously and add 1-2 Tbsp of vegetable broth as needed to deglaze and keep from sticking. Add garlic, carrots, and celery. Sauté until carrots are almost cooked through (about 10 minutes), adding 1 Tbsp vegetable broth as needed to keep from sticking.
3. Transfer sautéed vegetables to a large pot and add the remaining vegetable broth (approx. 2 quarts). Stir and add bay leaves, Italian seasoning, nutritional yeast, salt and pepper. Stir and cover. Simmer on low heat for 40 minutes.
4. Meanwhile, cook pasta according to package directions. Drain and add to soup pot. Add soy curls and continue to simmer over low heat for another 20 minutes or until vegetables are tender. Taste for seasoning and adjust as desired.

Variation

*Packaged vegan chicken can be used in place of soy curls

Nutrition information

Calories: 167 Total Fat: 1.7g Saturated Fat: 0.1g Monounsaturated Fat: 0g Polyunsaturated Fat: 0.3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 28.7g Fiber: 4.6g Total Sugar: 5.3g Protein: 9.1g Sodium: 1513.8mg Vitamin A: 258μg Vitamin C: mg Calcium: 24mg Iron: 1.7mg Folate: 14μg