Auntie Leah’s Chicken Noodle Soup for Vegetarians

Okay, let me just say right off that the healing properties of chicken noodle soup are pretty much nullified if you make it vegetarian. You need the darker meat and fat from the thighs for the healing properties.  Made vegetarian, it will still have a good flavor, but it won’t make you feel any better.  Note: takes 1-1/2 to 2 hours to make.

 

• 1 Tablespoon olive oil
• 2 cloves garlic
• 1-1/2 pounds broccoli crowns
• 1 small onion, chopped
• 2 celery stalks, chopped
• 3-4 large carrots, chopped
• 4-6 cups vegetable broth (depending on how soup-y you like your soup)
• 1 can chopped or diced tomatoes (optional)
• 2 teaspoons salt, or less to taste
• 1 teaspoon pepper, or less to taste
• 1 teaspoon oregano (optional)
• 1 teaspoon cumin (optional)
• 1 teaspoon basil or 3-4 tablespoons fresh basil (optional)
• 1 bay leaf (optional)
• 8 cups water (to boil noodles)
• 1 package medium-wide egg noodles (about 12-16 oz. dry), cooked according to the package directions; don’t add noodles to soup until ready to serve.

Chop all vegetables except broccoli.  Break the broccoli crowns into small florets with your fingers.  Cut extra stalks into bite-size pieces and add these cut pieces to the pile of celery.

In a large soup pot, heat 8 cups water to boiling stage on high heat, add noodles and cook 7 minutes.  Remove from heat, drain noodles set aside.

While noodles are boiling, heat olive oil on high heat in a large skillet for 45 seconds.  Sautee garlic and onion for 3 minutes, then add rest of vegetables except broccoli florets and tomatoes and sautee 5 more minutes.  Add broccoli florets and sautee 2 more minutes.  Remove from heat.

Using the same soup pot that you used for the noodles, bring vegetable broth to a boil, add canned tomatoes and spices and return to a boil.  Add sauteed vegetables, reduce heat to medium (5 on a scale of 0-9) and simmer at least one hour.