This recipe can be done in a crock-pot also. Serve with crusty bread and pass around a bottle of hot sauce for those who prefer more heat.
Ingredients 10 oz. Pkg. Shelled edamame (Cascadian Farm)
4 links Midwest Harvest Spicy Bratos, sliced ¼” thick
1 cup large textured soy protein (NOW Natural Foods)
3 Tablespoons imitation brand bacon bits
1 cup diced onion
½ cup diced celery
1/3 cup each; diced red bell pepper and green bell pepper
2 large cloves garlic, minced
1 Tablespoon cajun seasoning (I used Tones)
1 ½ teaspoons celery salt (eliminate if your Cajun seasoning is salty)
1 teaspoon. ground cumin
¼ teaspoon thyme
7 cups water
1 Tablespoon I.M. Healthy SoyNut butter **
2 cups crushed, peeled tomatoes
1 cup Soy
7 Elbow Macaroni
Instructions Combine all ingredients except pasta in large stock pot or 5 quart Dutch oven. Bring mixture to a full boil. Stir, reduce heat to simmer and cover. Simmer 30 minutes (stirring occasionally) until vegetables are tender and mixture has reduced slightly. Stir in pasta, cover and simmer for another 10 minutes. Ladle into bowls.
Notes ** Adding the soy nut butter not only lessens the acidity of the tomatoes, but gives the soup extra body.
8 Main-dish servings
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