A version of a boxed childhood favorite that happens to cook itself.
GF. V. SF. NF.
6 small stalks celery (sliced)
6 small carrots (sliced into rounds)
1 yellow or white onion (diced)
4ish oz. thin vermicelli rice noodles aka maifun noodles or more if ya like (I use Annie Chun's)
2 32 oz. containers of veggie broth (my fav is Imagine Organic Vegetarian No-Chicken Broth)
2 bay leaves
1 big sprig of fresh thyme
Salt & pep to taste
In a hot pan with a lil oil & salt- saute celery, carrots, and onion until they start to sweat - about 3 mins
Toss sweaty veggies in your crock pot and pour in the broth
Season with salt & pep, toss in the thyme and bay leaves
Pro tip: remember how many leaves & sprigs you throw in so you remember to take them out when it's done (nobody wants a mouthful of hard leaves and twigs)
At this point you can either put the covered crock pot in the refrigerator overnight and start it before work or cook it right away
Let the soup cook in the crock on low for 8 hours (or more if you're at work for too long like me)
Pick out the leafless thyme sprig & bay leaves and discard
Put rice noodles in a big zip bag and get crackin! (mostly so they don't fly around your kitchen)
Break them into smaller pieces so they're easier to eat
Stir in the broken rice noodles & leave on low for another 20 mins
Serve hot with your favorite crackers or crusty bread!
Makes fantastic leftovers - store in mason jars in the refrigerator for up to a week or freeze for later
This brothy soup is so versatile and can be tailored to any taste!
Use any combo of veggies & herbs you love
Try adding fresh parsley, dill, and chives for a herb heavy aromatic soup
Saxon - Destiny
My favorite Christopher Cross cover - sorry *NSYNC!