Italian Wedding Soup, or Chicken Soup with Escarole, is a staple for all holidays celebrated in an Italian household. Whether it is Christmas dinner or any day that ended in the letter “y”, chicken soup with escarole was practically always on the menu.
I have not had this traditional soup for 15+ years and I am happy to share with you, my vegan recipe. I decided to call it Chicken-less Soup for the Souls because of the chickens saved in making this variety.
There are numerous options to use in place of the chicken, including Edward & Sons Not-Chick’n Bouillon Cubes or Better Than Bouillon No Chicken Base. I also recommend the new Vegan Chicken-Less Seasoning Salt from Trader Joe’s. It is a delicious blend of sea salt, onion powder, Spices, Turmeric and Garlic Powder. I use it to season the tofu after frying it and before adding to the soup.
It is raining again in Southern California. This has been one of the wettest winters on record but no one is complaining! We need the moisture, albeit maybe not this much, to help with the years-long drought.
I ran to the Whole Foods before the torrential downpours started and gathered up some ingredients for some Chili.
This recipe only takes about 10 minutes to prepare and 90 minutes to cook.
Serve it with a handful of tortilla chips or even some oven-baked polenta.
OK, please don’t laugh out loud when I tell you I was in the mood for chili when the Southern California temps dipped into the low 60’s! Since I was born and raised in upstate New York you think I would be used to below zero temperatures and mounds of snow. Needless to say, I prefer palms to pines and sand to snow.
My husband cannot handle spices very well so this recipe is a mild version of chili but if you like a bit more heat, increase the chili powder from 1 tsp. to 1 Tbl. Also, this calls for 2 cups of water to make the chili more soup-like but if you prefer it super thick, decrease it to 1 cup.