Chickpea Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 small red onion4 carrots, sliced into half moons3 celery stalks, diced1 cup frozen peas1cup chickpeas soaked overnight6 cups vegetable broth (or chicken, whatever you have on hand, you could also use bullion cubes + water)½ tsp ground black pepper2 cups noodles, dry. I used Dreamfields Healthy Living Low Carb elbow pasta for the nutrition calculation
Soak the chickpeas over night. Drain and rinse them in the morning.
Cut up the veggies into decent sized chunks and toss into the bottom of the crockpot. Pour in the broth and throw the chickpeas in too. Add pepper and any additional spices you'd like to add.
Cover the crockpot and allow to cook for 8 hours on low or 4 hours on high.
About 15 minutes before your soup is done, cook the pasta in a separate pot. Add the noodles when the soup is done.
Serve with cheese, bread or crackers and enjoy!
Serving Size: Makes 8 servings ~1 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKLEMEL89.
Cut up the veggies into decent sized chunks and toss into the bottom of the crockpot. Pour in the broth and throw the chickpeas in too. Add pepper and any additional spices you'd like to add.
Cover the crockpot and allow to cook for 8 hours on low or 4 hours on high.
About 15 minutes before your soup is done, cook the pasta in a separate pot. Add the noodles when the soup is done.
Serve with cheese, bread or crackers and enjoy!
Serving Size: Makes 8 servings ~1 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKLEMEL89.
Nutritional Info Amount Per Serving
- Calories: 133.6
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 861.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.8 g
- Protein: 4.9 g
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