Vegan Chicken Soup

 

3 garlic cloves,  minced

1 large onion,  chopped

3 celery stalks, diced

3 carrots, diced

2 cups (or more if you like) baby spinach or chopped kale

2 cans cannellini beans, drained and rinsed

8 cups vegan chicken broth (or use veggie broth)

1 bay leaf

1/2 cup vegan bouillon chicken powder (see recipe below)

2 T whole wheat pastry flour

½ cup small pasta (I like to use acini de pepe, small pasta) (Folks can use elbows, ditalini, your choice)

Pepper to taste

 

In large soup pot, saute the garlic, onion, celery and carrots in a little water or broth till soft, about 5 minutes. Stir often so it won’t burn. Add more water or broth as needed to cook.  

Then add the 2 T flour and stir into vegetables. Immediately add the broth, bay leaf and ¼ cup vegan chicken seasoning powder. Bring to boil then lower heat and simmer for 20 minutes.

 Add the greens, beans, and pasta, and simmer for another 15 minutes till pasta is cooked.

Season with pepper. Taste to see if additional chicken powder seasoning is needed.      

Note:  If soup is too thick for your liking, add a bit more broth. This is so hearty, tasty, and healthy!

 

The Vegan Chicken Seasoning Bouillon Powder ( I make a batch and store with my seasonings.) (You can use this seasoning in a variety of ways: as a marinade, in soups, casseroles, etc.)

2 cups nutritional yeast

2 T onion powder

1 T turmeric

1 T dried sage

1 T Italian seasoning

1 tsp thyme

1 tsp oregano