Vegan chickpea noodle soup

A steaming hot bowl of chickpea noodle soup is great comfort food on a cold winter night.

Adapted from a recipe in The uncheese cookbook by Joanne Stepaniak. She calls it "Ch-easy bean & noodle soup" but it doesn't taste cheesy to me. It reminds me of chicken noodle soup, but without the chicken. This is a quick and easy recipe, especially if you've got the broth mix on hand.

Chickpea noodle soup

8 cups water
1/4 cup delicious vegan broth mix (recipe below)
1 19 oz can of chickpeas

1. Mix water, broth mix, and chickpeas in a suitably sized pot.
2. Bring to a boil.
3. Add small pasta of your choice (I used alphabet pasta).
4. Simmer until pasta is done.

Delicious vegan broth mix

1 1/2 cups nutritional yeast flakes
2 1/2 Tbsp salt
1 Tbsp onion powder
1 Tbsp paprika
2 tsp garlic powder
1 tsp dried parsley
1/2 tsp turmeric powder
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp ground dill seed

1. Put everything in a blender or food processor.
2. Process until finely ground.
3. Store in a covered container at room temperature.

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If you like this recipe, you might also like:

• vegan macaroni and cheese