4 large long carrots, sliced
4 large long celery stalks
1 packed cup finely diced yellow onion
3 x-large garlic cloves, minced
3 small red potatoes, cut into 1/2 inch cubes
6 cups water
2 vegan bouillon cubes
1 teaspoon dried thyme
1 teaspoon fine sea salt
2 cups gluten-free brown rice spiral noodles
Prepare all of your veggies and set aside.
Add all of the water to a large pot and bring to a boil, add the bouillon cubes (or all the spices listed under "update" and whisk to dissolve. Immediately add all of the veggies, thyme and salt and nutritional yeast, if using. You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 10-15 minutes until the carrots and potatoes are becoming tender.
Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10-15 minutes, or until the pasta is tender, but still firm. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.
1 15oz can black beans, rinsed and drained
1 cup frozen (thawed corn kernels)
1 large ripe tomato, cut into ¼ inch dice
½ cup red onion, cut into ¼ inch dice
2 tbl finely chopped fresh flat leaf parsley
2 tsp minced garlic
2 tbl white wine vinegar
¼ cp olive oil
1 tsp chili powder
¼ tsp ground cumin
½ tsp salt
¼ tsp freshly ground black peppers
Place the black beans corn, tomoato, onion and parsley in a large bowl and stir gently to combine.
Place the garlic, vinegar, olive oil, chili powder, cumin, salt and pepper in a small bowl and whisk to combine.
Pour the dressing over the bean mixture and toss to coat. The salad can be kept at room temperature for up to 6 hours.