Chickenless noodle soup

Ingredients

1 bag whole wheat egg noodles

8 ounces baby carrots, sliced

One bunch of celery, sliced

Water for desired amount of broth

Vegan bouillon cubes to taste (I use garden veggie) 
One onion, chopped
1 jalapeno, sliced
1/2 cup fresh parsley, chopped

Directions

• Cook egg noodles according to the directions on the package.
• Cook carrots and celery in water until soft.
• Boil water for the broth. Add bouillon cubes, onion, and jalapeño  Boil until the bouillon cubes have completely dissolved. Add noodles, carrots, celery, and parsley to the pot.