I was craving this soup and had some TVP in the pantry that I wanted to use up. Have you heard of TVP?
This is the kind I used. TVP stands for textured vegetable protein and it's a good substitute for ground beef. It's shelf stable and when hydrated, becomes beef like in texture. It takes on whatever seasonings you add to it so it's quite versatile.
Ingredients:
1/2 cup TVP (textured vegetable protein) crumbles, hydrated with 1/2 cup of broth
1/2 cup diced green pepper
1/2 cup diced onion
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
2 cups marinara sauce
1 cup vegetarian sausage crumbles (I use Don't be a Piggy brand)
4 TBS nutritional yeast
4 cups vegetable broth
1/2 box Green Lentil Lasagna sheets (or noodles of choice)-broken up
1-2 tsp oregano
1 tsp garlic powder
1-2 tsp Italian seasoning
1/2 tsp crushed red pepper
salt & pepper to taste
2 cups raw baby spinach
Optional Toppings: Cheeses of choice, fresh basil & more crushed red pepper flakes
To make:
- Start by hydrating the TVP in broth. Set aside
- Water sauté green pepper, onions and garlic in a large pot until onions are translucent.
- Add the black beans, tomatoes, marinara sauce, sausage crumbles, tvp, nutritional yeast, broth and seasonings. Stir to combine.
- Bring to a low boil an add the lasagna noodles. Let the soup come back up to a low boil. Turn down heat, place lid on pot and allow the soup to simmer until the noodles are cooked (about 20-25 minutes)
- Add spinach when ready to serve. Let it wilt into the soup. Taste for seasoning.
- Serve with optional cheeses and some fresh basil on top.
- Enjoy this comforting bowl of goodness!
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