Recipe 2: Creamed Veggie Soup

So it was another rainy cold day in Southern California last night. It was freezing! And by freezing I mean 52 degrees. Haha. I decided to cook some Bob's Redmill Vegi Soup and add in some extra veggies that I already had on hand. On the package there is a recipe for a creamed soup that I had to try. Bob's Redmill Vegi Soup contains green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato). In 1/2 a cup there is 21 grams of protein and 19 grams of fiber!! Try this quick, cheap, and super hardy meal!

Bob's Redmill Creamed Vegi Soup

Minutes to Prepare: 10
Minutes to Cook: 60

Ingredients
3 cups vegetable broth
1 cup Bob's Red Mill organic vegi soup mix (I picked up mine at Big Lots)
1 cups of skim, almond, or soy milk
4 large carrots
4 celery stalks
garlic salt to taste
pepper to taste
cayenne pepper to taste


Directions

Mix vegi mix and vegetable broth. Simmer for 30 minutes or until soft.

Chop 2 carrots and 2 celery stalks and simmer for 30 minutes or until soft.

If you'd like, I chose not to blend it and kept it chunky...In a blender or food processor blend your choice of milk to soup mixture.

Place back on the stove and heat to eating temperature.

Salt and pepper to taste.

Yum! Nothing like a simple meal of soup and salad. 

Pin It