Appetizers / Soups / Salads

Chickpea Noodle Soup (based on one by Happy Herbivore) is for Soup.

Chickpea Noodle Soup (based on one by Happy Herbivore) takes 10 minutes to prepare.

Chickpea Noodle Soup (based on one by Happy Herbivore) takes 20 minutes to cook.

Chickpea Noodle Soup (based on one by Happy Herbivore) makes 8 servings.

The ingredients for Chickpea Noodle Soup (based on one by Happy Herbivore) are:

3/4 cup of vegetable broth
7 1/4 cups of water
6 vegetable bouillon cubes
1.5 tsp of Bragg Liquid Aminos
1 tsp of white miso
1 carrot, skinned & chopped
2 celery stalks, chopped
1 small onion, chopped
10 baby bella mushrooms
3 oz of whole wheat noodles
1 15-oz can of chickpeas
2 bay leaves

Here is how you make Chickpea Noodle Soup (based on one by Happy Herbivore):

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user APOLLYMI.

The nutritional information for Chickpea Noodle Soup (based on one by Happy Herbivore) is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Chickpea Noodle Soup (based on one by Happy Herbivore) is Vegan