STREAMING NOW: The Layover
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“I made today this whilst suffering from a 5+ day flu/cold. Normally I would have just reached for the good old chicken soup, but as I am trying to go vegan that isn't really on the menu plan. *cough* Feeling the need to desperately fill myself with vitamins I started reaching for any veggies I had in my kitchen. *cough, cough* SO the recipe that follows is what came from my crockpot. I'm told it was VERY tasty, but I will just have to take her word for it until I can breathe again. *sniff, suffer, cough, groan* I'm sure it could be made better with whole grain pasta (I used mini ziti, but I didn't have the energy to fight with the computer to explain what mini ziti is *cough evil robot! Cough*) and other veggies (wish I had had a sweet potato), but I'm not in the grocery shopping mood right now. *cough, cough* Let me know if it is good. I probably won't know for a few days yet. *sigh*”
READY IN:
4hrs 15mins
SERVES:
6
YIELD:
6 bowls
UNITS:
Metric

Ingredients Nutrition

  • 2 medium white onions, chopped
  • 3 stalk celery, chopped
  • 473.18 ml whole baby carrots
  • 4 medium white potatoes, chopped
  • 236.59 ml whole cherry tomatoes
  • 473.18 ml kale, chopped
  • 236.59 ml pasta
  • 1 low-sodium vegetable bouillon cube
  • 29.58 ml soy sauce
  • 29.58 ml hot sauce (to taste)
  • 946.36 ml water

Directions

  1. Chop veggies in large irregular shapes so they don't disappear and make this a soup instead of a stew. Add all ingredients including uncooked pasta into crockpot, and put the lid on. Set on low for 6-8 hours or high for 4-6 hours. Serve with hot sauce if desired.

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