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5
from 1 vote
Vegan Not-Chicken Noodle Soup
This soothing, comforting soup is just like I remember from my childhood- made even more delicious in this vegan version.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
esselstyn, noodle, nooil, oilfree, plantperfect, soup, vegan, wfpb, wfpbno, whole food
Servings:
8
bowls
Calories:
397
kcal
Author:
Crystal Pirri
Ingredients
1
white onion
large, chopped
4
cloves
garlic
minced
5
stalks
celery
sliced
4
carrots
medium, sliced
64
oz
oil-free vegetable broth
or water
30
oz
garbanzo beans
canned, drained
2
tsp
dried basil
2
tsp
dried thyme
1
tsp
dried parsley
12
oz
vegan ramen noodles
Instructions
Combine all ingredients except noodles in a large soup pot.
Turn burner on high and let soup come to a boil.
Reduce to a simmer and cook for 20 more minutes, or until the carrots are tender.
Stir in the ramen noodles 5 minutes before serving.
Nutrition
Calories:
397
kcal
|
Carbohydrates:
65
g
|
Protein:
15
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Sodium:
1823
mg
|
Potassium:
581
mg
|
Fiber:
11
g
|
Sugar:
10
g
|
Vitamin A:
5729
IU
|
Vitamin C:
6
mg
|
Calcium:
101
mg
|
Iron:
6
mg