Ingredients
4 cups vegetable broth
2 carrots peeled and chopped
1/2 large onion chopped
3 celery ribs chopped
2 cups of cooked chickpeas
1 teaspoon crushed basil
1 teaspoon crushed oregano
1/4 teaspoon black pepper
1 clove garlic crushed
1 bay leaf
3.5 ounces whole wheat egg noodles
Directions
Combine all ingredients in a 4 quart crock pot for 4-6 hours on high.
Add whole wheat egg noodles for the last 30 minutes.
Remove bay leaf before serving.
Serves 4.
NOTES:
We served this soup with Caesar Salad and warm rolls. It was delicious and reminding me of having dinner at my grandma's house.
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