Chickpea Noodle Soup
by Karissa's Vegan Kitchen
This recipe for chickpea noodle soup is a vegan twist on chicken noodle soup - and it's BETTER. Just pure veggie deliciousness here. This soup is healthy, but comforting and hearty.
Servings: 6
Ingredients
- noodles of choice cooked separately according to package
- 1/4 cup vegetable stock for sautéing or more
- 1 cup carrots chopped
- 1/2 onion chopped
- 1/2 cup celery chopped
- 4 large garlic cloves crushed or minced
- 1 tsp dried parsley
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1/2 tsp basil
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1/8 tsp thyme
- 3.5 cups veggie stock
- 2.5 cups water
- 2 cans chickpeas drained and rinsed
- optional: pinch of cayenne for an added kick!
- black pepper and salt to taste
Instructions
- Sauté carrots, onions, and celery in vegetable stock in a large pot on medium heat until onions are translucent. Add more vegetable stock if the pot gets dry.
- Add in garlic and sauté for an additional 3 minutes.
- Add in seasonings (parsley, sage, marjoram, basil, oregano, paprika and thyme.)
- Pour in water, veggie stock, and chickpeas - stir together.
- Bring soup to a boil and then let simmer for 20 minutes. Add in cayenne pepper (OPTIONAL), salt and black pepper to taste.
- When ready to serve, add noodles into individual bowls.
- Store noodles and soup separately in fridge in order to prevent mushy noodles.