Vegan Hamburger Helper Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Crumbled Herbed Italian Meatless Miniballs/, macaroni and LOTS of veggies fill this thick and hearty soup. It's a nutritious stick to your ribs meal in a bowl that freezes well too. Read more . You can even top bowls with a slice of garlic toast and grated cheese, pop them under the broiler and have a real Italian feast! Ingredients:
1 tbsp olive oil |
1 clove garlic, minced |
1 medium carrot, sliced thinly |
1/4 green bell pepper, diced |
2 medium mushrooms, halved and sliced |
15 green beans, cut into 3/4 pieces |
1/4 cup white wine |
5 cups vegetable stock |
14 oz can diced tomatoes with onion (or add 1/4 diced onion to the vegetables) (i used hunt's) |
1/4 tsp thyme |
1/4 tsp celery seed |
1/2 tsp onion powder |
1 tbsp vegan parmesan topping (i used galaxy foods) |
16 mini spaghetti & meatballs sized herbed italian meatless miniballs (thawed and crumbled) |
1 1/2 cups smart (white whole wheat) macaroni |
Directions:
1. Heat the olive oil in a pot over medium-high heat.
2. Add the garlic (and onion if using), carrot and pepper.
3. Cook, stirring, for 3 minutes.
4. Add the mushrooms and beans and cook, stirring often, for 5 minutes.
5. Pour in the wine, stock and tomatoes and bring to a boil.
6. Reduce the heat, stir in the thyme, celery seed, onion powder and vegan Parmesan and simmer until carrots are done - about 30 minutes.
7. Stir in the crumbled MiniBalls and the pasta and cook until the pasta is al dente (if freezing) or cooked through (if eating fresh).
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