Spring is almost here! The snow in the yard is just a few small patches, fingers crossed we don't get anymore. Our renovations are pretty much done, just waiting for the kitchen to get here and installed. Should be here in a few short weeks.
A couple of months ago I received a package from Edward and Sons, they sent me a bunch of handy things including their not-chicken broth. It's great for this recipe!
Lemony chickpea & noodle soup
2 tbsp olive oil
1/2 medium onion- small diced
2 stalks celery- small diced
1 carrot- peeled and small diced
8 cups water
2 Bouillon cubes of not-chicken broth
small bundles of spagetti noodles broken up into pieces
1 can chickpeas
1 lemon- cut in half (try to pick out the seeds)
freshly ground pepper
In a large pot heat oil, add onions, saute until for 3-4 minutes
Add celery and carrot, saute for another 3-4 minutes
Add water and bouillion cubes.
Bring to a boil, add noodles, chickpeas and lemon.
Simmer for 10-15 minutes, or until the noodles are cooked.
I am so glad to meet you. I have been eating Vegan for about seven months. I started because I had been very sick and with veganism I am pretty darn good, well lots better. And somehow I lost about 25 pounds.;)
ReplyDeleteHey Grammy T!
ReplyDeleteThat's awesome that you lost 25 pounds on a vegan diet! Glad to meet another vegan :)
Do you put the lemon in the soup whole or juice it and put the juice in?
ReplyDeleteyes put thewhole lemon in...just fish it out before you serve it :P
ReplyDelete