A More Substantive and Comforting Vegetable Noodle Soup

I recently blanched and froze a lot of celery to use in soups, red beans and rice, and other stew-type dishes.  My first use of this frozen celery was in an updated version of the homemade vegan noodle soup that I've been perfecting over the years.  The key updates I made were adding in some Instant Pot-cooked chickpeas and a bit of turmeric, inspired by a Cookies and Kate recipe.  

This revised recipe was really fantastic – the light carrot, celery, and parsley flavors that one expects in a vegetable or chicken noodle soup, with a lot more substance from the added chickpeas.  This really was a great, comforting one-pot meal, though I couldn't help but serve it with some homemade bread as well :-)  Recipe follows the pictures of the final products.

Homemade Vegan Noodle Soup, v3

Approximately 3 – 4 main course servings

Ingredients:

• 2 tbsp olive oil
• 1/2 onion, diced
• 3 carrots, chopped into 1/4 inch cubes
• 1/2 cup – 3/4 cup chopped (frozen) celery
• 2 cloves garlic, sliced
• 1/4 tsp salt, more to taste
• 1/2 cup dried chickpeas, cooked (or 1 can of cooked chickpeas)
• 1 dried bay leaf
• 1/4 tsp turmeric powder
• 6 cups water
• 4 tbsp. Better than Bouillon, any flavor you prefer
• 3 tbsp. parsley, minced
• 1/4 – 1/2 cup tiny pasta
• Fresh lemon juice, to taste
• Black pepper, to taste
• Parmesan, grated to taste

Directions:

• Heat oil in a soup pot on medium-high heat, and when hot, add the vegetables and salt.  Cook down for approximately 10 minutes or until the vegetables just start to brown
• Add chickpeas, bay leaf, turmeric, water, and Better than Bouillon, and raise heat to high to bring contents to a boil
• When the soup is boiling, add in the pasta and cook according to package directions
• Finish by seasoning with parsley, salt, pepper, and lemon juice to taste.  Add grated parmesan cheese if desired
• Serve immediately