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Vegan Meatball Soup

February 18, 2017

 

Hi Everyone,

 

I really enjoy soups and especially the ones with lots of broth!  Even though, we really have not had a winter, I was in a soup mood.  This is what I came up with for tonight's dinner.... 

 

...Vegan Meatball Soup!  

 

Are you one of those cooks that really doesn't measure!?! Yeah, well, me too!  So when it comes to the garlic, ginger root and liguid aminos the amount is, well, an approximation.  I love garlic and ginger root, so I am apt to add a generous amount.  The garlic clove used was one from a jumbo bulb.  If you don't like flavors too strong then scale back a bit.

 

64 ounces Vegetable Broth

2 pkgs Vegan Meatballs

1/2 of a 16 ounce bag of Kale

2 Carrots, peeled and sliced

1 Leek, sliced

1 large clove of Garlic. sliced 

2 T fresh Ginger Root, sliced

3 T Braggs Liquid Aminos

1 1/2 cups noodles, cooked and drained

 

I heated up the broth on medium to medium high (not boil) heat then added the kale. I re-washed it and did not include any stems - leaves only for me!  You do what you like.  Then slice in the carrots and leek.  When the vegetables are crisp tender (it didn't take long maybe 10 to 15 minutes) add the garlic, ginger root, and meatballs and cook for about 10 minutes.  Turn off the burner leaving the pot on it, add in the cooked and drained noodles and liquid aminos and stir.  

 

I served the soup with Ezekiel 4:9 Cinnamon Raisin bread.  (Biscuits sound good too!)

 

We really enjoyed it.  It came together quick and the clean up just as fast.  An added bonus is that there is enough leftover for dinner or lunch tomorrow.  Yahoo!

 

I hope that you like it.

 

Cheers!

 

Julie

 

 

PS These are the veggie meatballs that I used.  I have used them before and we really like them.  They make a yummy meatball sub.

 

 

 

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