Happy Herbivore's Chickpea Noodle Soup...Yes!

Sometimes, no matter how hard you wish for something, it just isn’t possible. Take this week, for example. I have wanted nothing more than to come home from work each night, grab a towel, and lay poolside through the sunset. Well, we’re supposed to get snow today, so like I said, sometimes your wishes just aren’t possible. ANYWAY, the cooler weather, if you haven’t noticed from my last couple recipes, puts me in serious soups, chilis, and desserts-mode. Last night, I was on a super tight schedule, since both the man and I were hungry, and we only had an hour from the time that we both got home until when he had to leave again, and I didn’t want him going to rehearsal on a cold night with nothing but a pb&j in his belly!

So, we looked through the pantry, and I realized that we had all the ingredients for one of my favorite soups by one of my favorite food bloggers, Happy Herbivore!! Not only that, but it’s one of the QUICKEST soups you can possibly put together, it’s super hearty and filling, and it just plain warms the soul! I took the recipe and added a bag of frozen mixed veggies to it since we didn’t have any mushrooms (the frozen mixed veggies were totally our lizard’s food, but he didn’t mind! [and yes, I do realize it’s absurd to feed a lizard organic Trader Joes frozen veggies, but he’s spoiled…don’t judge me!]). The best thing about big pots of soup like this is that you can jar it up and have it for lunches the rest of the week…yummy! Now, on to the recipe!

Chickpea Noodle Soup by Happy Herbivore
1 whole carrot, skinned
2 whole celery stalks, sliced
1 small onion, diced
10 whole cremini (brown) mushrooms (we subbed the frozen mixed veggies)
8 cups vegetable broth
1 tsp yellow miso paste
1 tsp tamari
2 whole bay leaf
4 ounces whole wheat pasta, uncooked
15 ounces chickpeas, drained and rinsed

Instructions:
Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and 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 al dente (adjust time accordingly). Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thorougly heat the chickpeas. Fish out bay leaves and serve.



I didn't get to feel the sun on my face lying poolside, but I did get to enjoy the warmth and goodness of this soup deep in my soul!



Have you checked out Vegan MoFo yet?!