Chunky Chickpea Noodle Soup with Brussel Sprouts

1-pot chickpea noodle soup in 30 minutes! A healthy take on the classic packed with veggies to keep you well. A comforting soup for all year round.

I used to love getting sick as kid, because it meant I could eat all the Campbell’s Chicken Noodle Soup I wanted, washed down with Fruit Punch Gatorade that turned my tongue and lips redder than my stuffy nose.

Fighting my first cold as a vegan, I definitely daydreamed about those sodium laced red and white Campbells soup cans.

There is something so healing and restorative about broth.

Everyone around me seems to be coming down with something lately, so I figured I’d head off any potential bugs by making a vegan version of this classic.

So, just in case I catch the sniffles, I’ll be adequately prepared, you know?

This Chunky Chickpea Noodle Soup with Brussel Sprouts has all of the same flavors I loved about being sick as a kid, with some significant healthy upgrades, like a lower sodium content, three times the chunky veg (including the unexpectedly amazing addition of brussel sprouts), and protein to boot.

This soup is perfect enjoyed served on its own, with crackers or crusty bread, or as a hearty side to a light meal.

It’s hard to stop at one bowl.

Let’s all stay well in the new year with a soup that’s as nutritious as it is comforting and delicious.

Oh, and ditch the gatorade for a big glass of Kombucha, because gut health is so much cooler than red-tinged tongues.

If you make a pot of this Chunky Chickpea Noodle Soup with Brussel Sprouts I’d love to hear what you think!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more oil free soups packed with protein and veg?

Check out my “Beety” Lentil Noodle Soup, 5 Spice Moroccan Chickpea & Veg Stew or Green Coconut Curry with Cauliflower Rice, or “Clean out the Fridge” Vegetable Chili.

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Chunky Chickpea Noodle Soup with Brussel Sprouts

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• Author: Flora & Vino
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 3-4 bowls

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Description

1-pot chickpea noodle soup in 30 minutes! A healthy take on the classic packed with veggies to keep you well. A comforting soup for all year round.

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Ingredients

• 1/2 medium white onion, diced
• 4 +1/4 cup veggie both (or more for less thick soup)
• 1/4 tsp garlic powder
• 3 carrots, peeled and roughly chopped
• 2 stalks of celery, chopped diagonally
• ~2 cups shredded brussel sprouts
• 1/8 tsp Himalayan sea salt
• 1/8 tsp black pepper
• 1/2 cup rinsed and drained chickpeas
• 1 sprig of thyme, leaves removed
• 4 oz legume pasta (I like this kind, or sub your favorite gluten-free pasta instead
• 1 bay leaf

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Instructions

1. In a large pan over medium heat, add 1/4 cup veggie broth and saute the onion and garlic powder until translucent, about 5 minutes.
2. Add in the carrots, celery, shredded brussel sprouts, Himalayan sea salt, and black pepper. Stir to combine and cook for another 5 minutes, adding extra veggie broth if the pan goes dry.
3. Add in the veggie broth, chickpeas, thyme, and bay leaf and bring to a low boil over medium heat. Add in the chickpea pasta and stir to combine.
4. Cook for about 10 minutes, until the pasta is softened and the desired tenderness.
5. Remove the bay leaf before serving.
6. Store leftovers in the refrigerator for 3-4 days.

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• Category: Soup, Side
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Oil-Free

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!