Frank’s Buffalo Wing Soup- Vegan

Tonight I’m headed to London for a week. I’ll be there working until Friday then Peter is coming over for a nice weekend getaway until Monday. I have spent a significant amount of time in London and usually I look forward to the trip. Since I haven’t been feeling good lately I’m not a jazzed to be headed there on a red-eye tonight. I’m sure once I’m all packed I”ll be feeling a little better about it.

What I’m really looking forward to in London is celebrating 2 years together with Peter. Time really flies when you’re in love <3 Peter has planned a nice dinner out for us Saturday night, the location is a surprise and I can’t wait to find out where! I’m also excited to show him the city and get away from everything in New York.  Two years and were still happy campers!

Taken from our first trip to Ixtapa, Mexico

Before I left today I wanted to be sure to pass along a new vegan soup recipe I created. With all this marathon training I hate to admit that I’ve been doing a fair amount of “re-fueling” at bars watching football. Peter has a weakness for buffalo wings so I’ve been seeing them a lot of them lately. Admittedly I wish I could sit down and eat a couple with him, but I usually grab just one of these grease bombs. I love spicy food and I LOVE buffalo sauce, so why not make a healthy soup out of it? If you want to add meat to this recipe just add some shredded chicken but honestly I don’t think it needs it. The toasted garbanzo beans add a nice meaty texture to the soup and the Franks Buffalo sauce gives the soup a real wing flavor. If you have 45 spare minutes make this recipe!

Vegan Buffalo Wing Soup


Almost all my ingredients

  • 3/4 Cup Uncooked Whole Wheat Orzo Pasta
  • 2 Teaspoons olive oil plus 1 Teaspoon
  • 1 Teaspoon Cumin
  • 1/3 Cup Chopped White Onion
  • 1 Clove Garlic Chopped
  • 2 Carrots Diced
  • 2 Teaspoons Ranch Dressing Seasoning Mix
  • 3 Tablespoons cilantro Chopped
  • 5 Cups Vegetable Stock (preferably chicken flavored)
  • 2/3 cup Frank’s Buffalo Wing Sauce
  • 1 Cup Rice Cheddar Cheese Shred
  • 1/4 Cup Green Onions chopped
  • 1 Can Oven Roasted Garbanzo Beans (or chickpeas)


  1. Turn oven to 375 degrees. Drain and rinse the garbanzo beans and lay flat on a cooking sheet. Lightly coat the beans with 1 teaspoon olive oil and cumin. Make sure to give the beans a good toss so that they are all coated. Roast in oven for 30 minutes, give a good shake to the pan halfway through.
  2. While beans are roasting cook the orzo halfway through according to package instructions. Drain and set aside to be added later.
  3.  In a large pot heat 2 teaspoons olive oil and  sauté the white onion, garlic and green onions until the onions become fragrant.
  4. Add carrots, ranch mix and cilantro. Saute the carrots until they start to soften, about 10 minutes.
  5. Add broth, buffalo sauce, rice cheddar shreads and bring to a simmer.  Cook until carrots are tender.
  6. Bring the soup to a boil, add the half-cooked orzo and roasted garbanzo beans.

If you find the soup has boiled down too much and is too thick add some water. I really hope you enjoy this as much as I do!!! Who says you need fried chicken to get the same buffalo spice comfort tasting food!

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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