Cabbage "Noodle" soup

A favorite soups of e, my daughter is a noodle soup of "Chick'n" which starts with the Non-poulet of Imagine broth and includes, in addition to pasta, loops of soybean or other packaged chicken substitute as Lightlife Smart strips.   It is one of those dishes that feel comfort on a cold night, or whenever our minds need a lift, my family asks much.  As someone who seeks to reduce sodium and processed, foods I know in my head that this favorite family is not the most nutritious soup in the world, but I am not immune from its charms.  The trick is addictive!   However, when I found myself want to recently, I decided it was time to give him a cure of youth boost nutrition.

My new version uses no broth (vegetables and seasonings are creating their own), chickpeas substitutes "Chick'n ' and replaces the noodles with strips of cabbage.  Although e always requires actual pasta in the soup, I found it a stand-in satisfactory and nearly as comforting that the original at a fraction of the calories.

(printable version)

Cabbage takes the place of noodles in this low-calorie soup, but if you want to add more warmth, add 2 oz of pasta for the last 15 minutes of cooking, or add a potato, diced or two with the water. I kept the low sodium by using water instead of broth, but for a richer taste, you can add vegetables cubic small onion broth to taste or use broth of vegetables for half of the water.1, chopped2 carrots, diced or sliced2 ribs celery, teaspoon, diced (sheets included) 8 cups water1 teaspoon dried thyme leaves1/8 rubbed sage2 bay leaves1/2 teaspoon cloves of garlic seasoning2 poultry, minced or pressed1/4 cabbagefinely sliced1 can (15 oz.) chickpeas, rinsed and drained black spoons pepper3 generous network (gold1 1/2 cup cooked chickpeas) nutritional soup yeast1/4 cup parsley, chopped2 TSP mellow misosalt white to tastePreheat a large jarnon-stick. Add onions, carrots and celery and cook until the onions soften. Add the water and all remaining ingredients except nutritional yeast, parsley, and miso. Reduce heat to medium-low, cover and cook until vegetables are tender and broth is tasty (at least 30 minutes).Incorporate nutritional yeast and parsley. Place the miso in a small bowl and add the hot broth a little at a time, stirring, until the miso dissolved in the broth. Add miso broth to pot. Add salt to taste and serve.Total duration: 45 minutesNumber portions (yield): 6Nutrition (per serving): 116 calories, 10 calories from fat, 1.2 g total fat, 0 mg cholesterol, sodium 257.9 mg, potassium mg 273.6, carbohydrate 21.2 g, fiber of 4.2 g, 2.2 g sugarprotein g 6.4, 3.3 MyPointsPlus (no affiliation with Weight Watchers).

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Marked as: CORE -eat-living, gluten-free

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