Cabbage Noodle Soup

By vdub

Ingredients

• 1 small onion, chopped
• 2 carrots, diced or sliced
• 2 ribs celery, diced (leaves included)
• 8 cups water
• 1 teaspoon dried thyme leaves
• 1/8 teaspoon rubbed sage
• 2 bay leaves
• 1/2 teaspoon poultry seasoning
• 2 cloves garlic, minced or pressed
• 1/4 head cabbage, thinly sliced
• 1 can (15 oz) chickpeas, rinsed and drained (or
• 1 1/2 cups cooked chickpeas)
• generous grating of black pepper
• 3 tablespoons nutritional yeast
• 1/4 cup parsley, chopped
• 2 teaspoons mellow white miso
• salt to taste

Preparation

Step 1

1. Preheat a large, non-stick pot. Add the onions, carrots, and celery and cook until onions soften. Add the water and all remaining ingredients except nutritional yeast, parsley, and miso. Reduce heat to medium-low, cover, and cook until vegetables are tender and broth is flavorful (at least 30 minutes).

2. Stir in the nutritional yeast and parsley. Place the miso in a small bowl and add some of the hot broth a little at a time, stirring, until the miso is dissolved in the broth. Add the miso broth back to the pot. Add salt to taste and serve.