Lisas Vegan Chickpea Very Nice Soup Recipes

VEGAN CHICKPEA NOODLE SOUP

Vegan Chickpea Noodle Soup image

Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.

Provided by Taylerand20

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
3 large carrots, diced
3 stalks celery, diced
1 large yellow onion, diced
5 cloves garlic, minced
12 cups vegetable broth
2 teaspoons herbes de Provence
3 dried bay leaves
½ teaspoon ground black pepper, or more to taste
1 (12 ounce) package wide vegan noodles
2 (15 ounce) cans chickpeas, drained and rinsed
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 47.4 g, Cholesterol 28.2 mg, Fat 5.6 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 753.7 mg, Sugar 6.2 g

LISA'S VEGAN CHICKPEA "VERY NICE" SOUP

Lisa's Vegan Chickpea

This is my girlfriend Lisa's creation that tastes really similar to chicken soup. She makes it for me whenever I'm under the weather because it's comforting and it has miso, which is excellent for your immune system. She says this soup is "very nice."

Provided by EmilyStrikesAgain

Categories Stocks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large yellow onion, small dice
1 cup carrot, small dice
3/4 cup celery, small dice
3 -4 garlic cloves, minced
1/2 teaspoon celery seed
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 -2 tablespoon mirin (water is an ok substitute)
6 cups vegetable broth
1/3 cup pearl barley
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons mellow brown rice miso

Steps:

In a soup pot over medium heat saute onions, carrots, and celery in oil for about 10 minutes.
Add garlic, dried herbs, and spices. Saute for another 5 minutes.
Deglaze pot with mirin.
Add broth, barley, and chickpeas. Cover and bring to a boil. Lower to simmer for about 45 minutes or until barley is cooked.
Turn off heat and ladle 1 cup into a bowl. Add miso and stir until well disolved and combined. Pour back into pot and stir.

Nutrition Facts : Calories 188.5, Fat 5.6, SaturatedFat 0.8, Sodium 252.6, Carbohydrate 30.4, Fiber 6.1, Sugar 2.3, Protein 5.3

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