Not too long ago I discovered Pho, a delicious Vietnamese soup with usually meat and rice noodles.  I had the vegetarian version and was instantly hooked! I created this recipe to be similar to that but have my own flare to it. I hope you enjoy it!

Vegetarian and Vegan

Ingredients:
Olive oil
1 Yellow Onion, small, cut in long thin pieces
3 Carrots, full sized
Vegetable broth
Better Than Bouillon, No Chicken Base (Highly recommend, can be found on amazon.com if not at your local grocery store)
2 cups of Broccoli, chopped
1 Red Bell Pepper, cut in long thin pieces
Rice Noodles, 4 servings worth, prepare by package directions (2 servings worth would be enough as well if you want less noodles)
1 teaspoon of salt

Toppings (which I highly recommend them all!):
Cilantro
Basil
Bean Sprouts

Additions:
Hot sauce of your choice. I like Sriracha.

Instructions:

Cut up the carrots and half of the onion and put into a large pot, or dutch oven, with olive oil. Cook until the carrots begin to get semi-soft, stirring occasionally. Add in 4 cups of vegetable broth, and 6 cups of water with 6 teaspoons of the Better Than Bouillon. Add the broccoli, red bell pepper, and salt. Bring to a boil. Once the rice noodles are ready, put into pot. Cook until rice noodles are cooked. You can add more vegetable broth to your liking.

Serve into a large bowl and top with fresh greens of cilantro, basil and bean sprouts. Happy eating!

6 servings