This chickpea noodle soup is a comforting dish year-round, yet uplifting when I'm feeling under the weather. While vegan, it still mimics the textures and flavor of classic chicken noodle soup. 😋
Preparation Time: 20 Minutes
Cooking Time: 35 Minutes
4 cups low-sodium vegetable broth
2 cups slightly mashed garbanzo beans (chickpeas) (see cooking tip)
1 cup mixed vegetables
1 cup grain (white and brown rice, farro, and barley all work) (or 8 ounces of any noodle)
1/4 cup diced celery
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
Salt and pepper to taste
Put all the ingredients into a saucepan and bring to a boil.
Reduce heat to low and simmer for 10-50 minutes (depending on grain/noodle choice).
Cool for at least 5 minutes.
Top with sliced green onions and nutritional yeast.
Serve and enjoy!
While mashing the garbanzo beans, take off any skins you see. Feel free to play around with the seasonings, paprika for example.
Calories: 350 (1464.4 Kilojoules), Total Fat: 3.2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 172 mg, Total Carbohydrate: 67 g, Dietary Fiber: 13.1 g, Total Sugar 7.2 g, Added Sugars: 0 g, Protein: 13.4g, Vitamin A: 156.5%, Vitamin C: 7.1%, Calcium: 9.6%, Iron: 27.4%, Potassium: 720.9 mg