Chickpea Noodle Soup (based on one by Happy Herbivore)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup of vegetable broth7 1/4 cups of water6 vegetable bouillon cubes1.5 tsp of Bragg Liquid Aminos1 tsp of white miso1 carrot, skinned & chopped2 celery stalks, chopped1 small onion, chopped10 baby bella mushrooms3 oz of whole wheat noodles1 15-oz can of chickpeas2 bay leaves
Rinse mushrooms, removing stems (if desired) and chopping into quarters.
Line a large soup pot with broth.
Add carrots, celery and onion, & saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes.
Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium.
Cook for another 6 minutes, or until pasta is done. (I had to do 9 minutes.) Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thoroughly heat the chickpeas.
Remove bay leaves and serve.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user APOLLYMI.
Line a large soup pot with broth.
Add carrots, celery and onion, & saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes.
Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium.
Cook for another 6 minutes, or until pasta is done. (I had to do 9 minutes.) Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thoroughly heat the chickpeas.
Remove bay leaves and serve.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user APOLLYMI.
Nutritional Info Amount Per Serving
- Calories: 98.1
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 965.9 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.3 g
- Protein: 4.6 g
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