Busy mothers will be grateful for this easy, kid-friendly soup. It provides mellow, universally appealing flavors that inspire the fussiest eaters to finish their bowl and even ask for seconds.
Yield: 10 cups
Cooking Time: 20 Minutes
Prep Time: 15 Minutes
- 2 Tbsp butter or oil
- ½ cup diced onion
- 1½ cups chopped celery plus leaves (3 stalks)
- 9¼ cups water
- 8 ounces linguine pasta, broken into 2-inch segments
- ¾ cup thinly sliced carrot (1-2 carrots)
- 3 vegetarian chicken bouillon cubes or 3 Tbsp Spike
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 cup chopped green beans, fresh or frozen
- One 12-ounce package veggie chicken burgers or nuggets, diced*
- ¼ cup unbleached white flour
- 3-4 Tbsp nutritional yeast
- ¼ cup minced Italian parsley (optional)
- Salt to taste
*You can substitute 1½ cups finely cubed firm tofu and use 1 tsp Spike when pan-frying.
- Heat 1 tablespoon of the butter or oil in a 4-quart pot over medium-high heat. Add the onion and celery and sauté for a few minutes until the onion begins to brown.
- Add 9 cups of the water, raise the heat to high, and bring to a boil. Add the pasta, carrot, bouillon cubes or Spike, thyme, and pepper and boil uncovered for 5 minutes. Add the beans, reduce the heat to medium-low, cover, and simmer for another 5 to 7 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter or oil in a medium skillet over medium-high heat. Add the veggie chicken and pan-fry for 5 to 10 minutes, stirring occasionally, until most sides are golden. Remove from the heat and set aside.
- Combine the flour and remaining ¼ cup water until a smooth paste is formed. Add this to the soup slowly, stirring constantly. Add the nutritional yeast and parsley (optional). If the soup seems a little thick, add a bit more water. Add salt to taste if needed and simmer for a few more minutes.
- Remove from the heat, add the veggie chicken to the whole soup or to individual portions, and serve.