Vegan No Chicken Noodle Soup

• 6 cups low sodium vegetable broth
• 2 cups water
• 1 teaspoon olive oil (optional)
• 6 ounces carrots, chopped
• 5 ounces celery, chopped
• 5 ounces onions, chopped
• 3 ounces gluten-free noodles (wide soup shape style)
• 1 1/2 cups textured vegetable protein, chunks
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons poultry seasoning (or your favorite soup spices)
• salt, to taste

1. Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
2. Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
3. Add noodles. Simmer for another 8-10 minutes.
4. Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
5. Check that everything is softened to your liking, season to taste with salt.

vegetable broth, water, olive oil, carrots, celery, onions, noodles, vegetable protein, garlic, bay leaf, poultry seasoning, salt

Taken from www.food.com/recipe/vegan-no-chicken-noodle-soup-425969 (may not work)