GLUTEN-FREE VEGGIE NOODLE SOUP
My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift!
Makes 20 cups
16 c. water
1 c. dried blackeye peas, washed and drained
1 lb. carrots, peeled and cut into 1/2 inch cubes
2 c. diced white onion, 1/2 inch squares
1/4 c. Minor’s Mushroom Base (mushroom bouillon)
1/2 c. white miso paste
2 T. mild curry powder
1 T. mild Hungarian paprika
2 T. dried basil
1 T. ground coriander
1 T. garlic powder
1 T. onion powder
2 t. ground dried rosemary
1/2 t. ground allspice
1 T. salt
1 lb. Schar Gluten-Free Italian Style spaghetti, broken in half
2 c. froz. cut string beans
1 c. froz. peas
In extra-large soup pot combine water and blackeye peas. Bring to boil, cover, reduce heat to low and cook 30 minutes.
Add carrots, then cook till tender, about 10 minutes.
Add onion, mushroom paste and white miso paste. Stir to dissolve pastes. Cook 10 minutes.
Combine in cup all spices and herbs (9 total). Sprinkle onto soup and stir to distribute.
Bring soup to boil. Add spaghetti strands broken in half, stirring to moisten as you submerge the strands into the soup. Cook till tender.
Add string beans and peas. Cook till beans are tender.
Adjust soup for salt, then pepper to taste.
Notes: This soup will become the highlight of the banquet. Once you start eating it, you go all the way past the main course – it becomes the main course. That’s how good it is.
Leftover the next day, the noodles puff up and the broth thickens, but it remains off the planet delicious.
Great gluten-free pasta for this type of soup. Superb!