Quick and Easy Spaghetti Sauce Soup!

I think all mothers have those days when they just look at what is in the cupboards and have no idea what to make. Maybe it is laziness, maybe it's just a lack of creativity, either way the kids are hungry and you are no closer to making a meal.
Today's recipe is one for those days. Very little prep, easy ingredients, and wonderful taste in less than 20 minutes! It's one that I used to make a ton, but haven't made in a while. Tonight was one of those night's though, so soup it was!

Spaghetti Sauce Soup

3 tablespoons Olive oil

2 Carrots, peeled and chopped

1 Small onion, chopped

1 clove Garlic, minced

1 Large jar Marinara sauce

2 cans Vegetable broth

1 can Cannellini beans (or whatever beans you have on hand!), drained and rinsed

1/2 teaspoon Red pepper flakes

1/2 cup Pastina pasta (or any small pasta)

1/2 teaspoon Salt

1/2 teaspoon Freshly ground black pepper

1. Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes.

2.Add the jar of marinara sauce, vegetable broth, beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Yup, it's that easy! And it makes such a yummy soup that you will be amazed.

Not Your Mom's Chickenless Noodle Soup

My oldest son is feeling a little under the weather today, so I decided I would make him some yummy "Chicken Noodle Soup".

Chicken noodle soup is one of those comfort food basics that vegetarian's and vegan's often miss out on. Chicken soup brings to mind feelings of comfort and warmth, which are great to have when you, or your little ones, are sick! This recipe tries to capture that warmth in a nice VEGAN package! It's gets an extra little kick with the addition of the curry powder.

Not Your Mom's Chickenless Noodle soup

1 lb. baby carrots, sliced
5 cloves garlic, minced
2 tbsp. fresh parsley, minced
1 large onion, chopped
1 or 2 green onions, chopped
4-5 oz. Chicken subsititute (I used Quorn Naked Chik'n cutlets)
6 cups Vegetable Broth or water
2 bay leaves
1 tsp. Curry Powder
A pinch each oregano and thyme
salt and pepper (to taste)
4 oz. Eggless noodles

1. Put all ingredients, except noodles, into the crockpot, set on low for 6-8 hours
2. 30 Minutes before serving time add the noodles and allow to cook until noodles are tender
3. Add any other seasoning you would like, stir, and serve

If you'd like to freeze this I suggest throwing the first six ingredients into a freezer bag and freezing them. On the day you prepare the soup throw the frozen vegetables into the crockpot, along with the other ingredients and cook on high for the first hour, then turn to low for the remainder of the cooking. Follow steps 2-3 when ready.

Noodles in soups do not freeze very well, so when freezing a noodle soup always omit the noodles and cook them the day you prepare the meal.