[recipe] Pasta Pizza Soup ~ vegan

[Guest guest]

Here's a quick easy soup recipe I love.

 

Pasta Pizza Soup ~ vegan

 

1 pkg. (12 oz) MSF crumbles

2 tsp olive oil

4 oz. fresh mushrooms, sliced

1 medium onion chopped

1 celery rib, thinly sliced

1 garlic clove, minced

4 cups water

1 can (14.5 oz) Italian style stewed tomatoes, undrained

2 medium carrots, chopped

4 tsp vegetarian " beef-style " bouillon granules

1 bay leaf

1 1/2 tsp dried oregano

1 1/2 cups cooked tri-color spiral pasta

 

In a large skillet or saucepan over medium heat, cook

the MSF crumbles, mushrooms, onion, celery and garlic

in the olive oil until the vegetables are tender. Stir in the

water, tomatoes, carrots, bouillon, bay leaf and oregano.

Bring to a boil then reduce the heat, cover and simmer for

about 20 minutes or until the carrots are tender. Stir in the

pasta and heat through. Discard the bay leaf before serving.

Yield: 8 servings

 

*the meat version of this recipe that I altered it from listed

this at only 168 calories per serving! That isn't so bad, and I

know using the MorningStar Farms crumbles makes my

version even lower in cholesterol and caloric content,

probably reducing it so much you can eat two bowls instead

of just one. I hope you enjoy this recipe as much as we do;

it is good for you.

 

~ PT ~

 

Do not keep the alabaster boxes of your love and tenderness

sealed up until your friends are dead.  Fill their lives

with sweetness.  Speak approving, cheering words while

their ears can hear them and while their hearts can be

thrilled by them.

~ Henry Ward Beecher