Egg Soup (Vegetarian)

It's no secret that our little humans (and hubby..mostly hubby), love meat.  Sometimes, a meal is not complete if they don't see some good ole meat. But, from time to time, we do enjoy vegetarian plates, that are full in protein, delicious, and very easy to make.

This past weekend, hubby was sick and wanted some chicken soup. To my horror, we had no chicken (and I didn't feel like taking a trip to the store that afternoon). SO I scavenged my pantry and gathered some healthy ingredients to cook a hearty soup, in replacement of chicken soup.

Here's what I did.  

INGREDIENTS: (servings 3-4)

  • 4-5 eggs
  • one tablespoon of olive oil
  • half a yellow/sweet onion finely chopped
  • half a red pepper, half of a green pepper finely chopped
  • a handful of cilantro, chopped
  • one tomato, finely chopped
  • 2-3 pieces of green onion, finely chopped
  • salt and pepper to taste
  • one tablespoon of paprika 
  • water


In a medium pot, heat up the olive oil and slowly add the onions, peppers, tomato, cilantro, and salt and pepper.  Saute in medium high until all the ingredients are soft.  Add 8 cups of water (room temperature) and stir. Bring to a boil.  Add paprika for color and flavor.

In a separate bowl, whisk the eggs together.  Once the soup is boiling SLOWLY add the egg mix using a fork. This part is important.  If you pour the whole bowl of egg mix into the boiling water, you will get a giant ball of scrambled eggs... to avoid this, use a fork to slowly transfer the eggs into the water, by creating strings of egg mix that will go in different ways as it makes contact with the water.  Continue to cook for a few minutes until the eggs are done.  

If you'd prefer, you can add the egg without whisking it. The whole egg will cook thoroughly in about 5 minutes. 

Garnish with some fresh cilantro.  Eat it while it's hot!

You can add some crushed red pepper flakes to the soup to make it spicy!