Soup is seriously one of my favorite foods! There are so many different kinds and variations that I could go crazy trying to make them all every night for dinner. This particular recipe I realize now probably isn’t so vegan since I used egg noodles – DUH, new vegan eater over here. BUT you could totally replace with vegan egg noodles if you have an issue with it. I’m not as weird about eggs as most people who eat vegan because I buy cage free organic and cruelty free eggs. I actually prefer eggs from backyard chickens and am even considering getting my own chickens in the spring so that will make it even less of an issue. ANYWAY – this soup is bomb no matter what noodles you use, heck you could even use rice! It’s super duper fricking easy and only requires 5 ingredients plus a TON of spices.
I fully suggest letting the broth simmer for a while before adding your noodles – the smell is DIVINE. It also makes for great leftovers. Isn’t leftover soup at work the best? It’s like being transported home for a little bit with all the yummy comforting warmth. Did I mention I love soup?
Easy Vegan Chickpea Noodle Soup
4 carrots, sliced
4 celery stalked, sliced
1/2 yellow onion, diced
1 15oz can chickpeas, drained
7 cups vegetable broth
1 cup water
2 small bay leaves
1 tsp thyme (or herb de Provence is super yummy too!)
2 cloves garlic, minced
2 cup egg noodles, vegan if desired (or any pasta)
1 Tbsp olive oil
Salt and pepper to taste
- Add olive oil, onion, carrots and celery to a large pot over medium heat and cook until soft, stirring occasionally.
- Add spices, broth and water and bring to a boil on high heat. Once boiling, reduce heat and let simmer for at least 30 minutes.
- 5-10 minutes before you’re ready to serve, add the noodles and chickpeas and remove the bay leaves. Let noodles simmer for 5-10 minutes or until they reach desired firmness. Season with salt and pepper to taste.