Give chicken noodle soup a vegan spin with this hearty chickpea version. The chickpeas replace the traditional chicken, resulting in a dish high in plant-based protein. Meanwhile, the medley of fresh veggies adds a generous dose of flavor, color and nutrients. Mix in your favorite herbs and you have a delicious vegan homemade soup.
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Things You'll Need
15 ounces canned chickpeas
2 tablespoons oil
1/2 large yellow or white onion, diced
1 tablespoon minced garlic
3 large carrots, sliced
3 celery ribs, sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
4 cups vegetable broth
4 cups water (or more vegetable broth)
8 ounces eggless pasta, cooked
1 small bunch dill and/or parsley
This soup is packed with herbs. If you prefer a simple flavor, you can use just one or two herbs. Also, if you are cooking the pasta in advance, toss it with olive oil to minimize sticking. If you are cooking the pasta as you make the soup, you can mix it in once it's ready.
In a large pot over medium heat, warm the oil. Add the onions, carrots and celery. Sauté for 5 to 7 minutes or until the onions are tender and translucent.
Add the garlic, thyme, oregano, basil, salt and pepper. Mix well and cook for another 30 seconds.
Add the broth/water, chickpeas and bay leaf. Simmer for 15 minutes or until the carrots are easily pierced with a fork.
Remove the soup from the heat. Mix in the pasta.
If you haven't already, roughly chop the dill and/or parsley. Feel free to use other fresh herbs of your choice.
Scoop the soup into bowls and garnish with fresh herbs.