Comfort Chickpea Noodle Soup

This soup recipe began with two lonely leeks in my fridge. I could have done a delicious hearty potato-leek soup, but I wanted to do something different with leeks this time. I searched around and somehow found this vegan chickpea soup recipe that sounded great. I love chickpeas and never had it in a soup, so I wanted to test it out. I used my two leeks instead of yellow onions and it turned out just as hearty and delicious. I used thin egg noodles, which I boiled separately so the noodles won't get overcooked and soggy in the soup. I loved the simplicity of the frozen veggies in this soup, I just dropped it in the pot and the soup was ready. Perfect for an quick snack and a great way to get all your veggies in for the day!

Chickpea Noodle Soup

3 garlic cloves, minced

2 leeks, sliced (or 1 small to medium onion)

4 cups broth (I used chicken broth, so vegans can use vegetarian broth)

1 tsp dried dill

1/2 tsp thyme

1 can cooked chickpeas

2 cups thin egg noodles

1 small pack frozen veggies of your choice

salt and pepper to taste

1 In a small soup pot, saute leeks and garlic until softened.

2 Boil another small pot with water and cook the egg noodles.

3 Add broth, dill, thyme and chickpeas, bring to a boil. Add frozen veggies and simmer.

4 Simmer soup until veggies are tender. Serve with plenty of noodles.