Vegan No Chicken Noodle Soup - cooking recipe

Ingredients

6 cups low sodium vegetable broth
2 cups water
1 teaspoon olive oil (optional)
6 ounces carrots, chopped
5 ounces celery, chopped
5 ounces onions, chopped
3 ounces gluten-free noodles (wide soup shape style)
1 1/2 cups textured vegetable protein, chunks
3 garlic cloves, minced
1 bay leaf
2 tablespoons poultry seasoning (or your favorite soup spices)
salt, to taste

Preparation

Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
Add noodles. Simmer for another 8-10 minutes.
Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
Check that everything is softened to your liking, season to taste with salt.