1 large onion, chopped
5 large cloves of garlic, diced
6 cups water
2 (15-ounce) cans of diced tomatoes
1 (15-ounce) can chickpeas
5 medium carrots, chopped into rings
5 stalks celery, chopped into 1/2" pieces
3 cubes of vegetable bouillon
3 bay leaves
1 tablespoon parsley
2 cups "meat" crumbles
1. Add onion and garlic to a pan over medium-high heat. Cook until onion is translucent.
2. Add water, tomatoes, chickpeas, carrots, celery, bouillon, and bay leaves. Simmer on medium-high heat for 30 minutes.
3. Add the parsley and cook 10 more minutes on medium-low heat.
4. Add the crumbles right before serving. The crumbles do not need to be cooked, throw them right in, frozen!
Source of recipe: I threw together a veggie soup and decided to add crumbles to it!