Featured Foodie Friday: My Naturally Frugal Family

December 9, 2011 13 comments Article Guest Posts, Lunch, Recipes, Side Dishes, Soup, Vegetables

I don’t know about you, but here in Colorado it has been snowy, snowy, snowy. This past Tuesday was in the negatives in Boulder! With winter in full effect, I find myself constantly wanting soup. If this is how you feel as well, you are in luck! This week we have Rachel from My Naturally Frugal Family guest posting with us. She has a delicious, simple soup that you can whip up quickly for those cold nights. With that, please welcome Rachel:

Vegetable Noodle Soup from My Naturally Frugal Family

Happy Friday everyone!
I would like to thank Jenny for having me as a guest poster.
I will admit, up front, that this is my first guest post so I am a little bit nervous.
I mean Savour the Senses features such beautiful and delicious food I hope I can live up to it.
My name is Rachel and I write My Naturally Frugal Family.  I am a mother of 3 (2 boys and 1 girl) and my blog is a diary of the yummy and mostly healthy foods I prepare for them.  I am an almost vegan (I still like a little bit of cheese) and have found that I feel healthier and more vibrant now that I have taken on a plant based diet.
Today I have a vegetable soup that I would like to share with you. For the broth you can use an already prepared version, but at my house we always have a vast supply of veggie leftovers that we can use to make our own broth.

Vegetable Noodle Soup

5 from 2 votes
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Servings 8

Ingredients
  

  • 8 cups organic vegetable broth
  • 2 cloves garlic
  • 1 cup yellow onion chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 leek
  • 1 cup white mushrooms chopped
  • 6-8 baby portabella mushrooms chopped
  • 2 tsp paprika
  • 2 tbsp garlic salt
  • 2 tsp black pepper
  • pinch dried basil
  • 2 pinches thyme
  • 1 cup cooked spaghetti or rice

Instructions
 

  • In a skillet saute, with Earth Balance (or butter if not preparing vegan), the garlic, onion, celery, carrots, and leek (until tender). Be sure to season to taste with salt and pepper.
  • Add both varieties of mushrooms and continue to saute for 5 minutes.
  • Add the vegetables to your pot of broth and heat through.
  • Season with your paprika, garlic salt, black pepper, basil, and thyme.
  • To the finished broth add 1 cup of cooked spaghetti (or rice) chopped into bite sized pieces.

Notes

You can change the amounts of the seasonings to your liking which is what is so handy about a vegetable soup (you can make it as spicy or mild as you like).
Tried this recipe?Let us know how it was!
So what is your favorite soup?
I hope you have enjoyed my post and I hope to see you over at My Naturally Frugal Family.
Thanks again Jenny!
May you all have a wonderful weekend.
Thanks so much Rachel! This looks great for the cold December weather! If you or somebody you know would like to be a part of this new tradition please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!

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