$10 Feast: Vegan Noodle Soup Brings Big Flavor, Big Energy and Budget-Friendly Comfort

A pot of vegan noodle soup may sound simple, but in Gabrielle Reyes’ kitchen, simple never means boring.

In $10 Feast: Noodle Soup, Gabrielle takes humble, affordable ingredients and turns them into a warm, colorful, family-size vegan meal with her signature mix of music, joy, and flavor. As a singing vegan chef known online as One Great Vegan, Gabrielle does more than cook. She brings the kitchen to life.

This episode is part of the new UNCHAINEDTV series $10 Feast with Gabrielle Reyes, a vibrant vegan cooking show that proves plant-based meals can be budget-friendly, satisfying, and fun to make. Each episode is built around the idea that eating vegan does not have to be expensive, complicated, or bland.

With a big pot, a few pantry staples, and plenty of Gabrielle’s contagious energy, Noodle Soup shows how far a handful of ingredients can go.

A Cozy Vegan Noodle Soup with a Gabrielle Reyes Twist

The vegan noodle soup episode features a hearty plant-based soup made with vegetables, chickpeas, pasta, and a flavorful broth. It is designed to serve 8 generous bowls or 10 to 12 smaller portions, making it a smart option for families, meal prep, or anyone looking to stretch their grocery budget.

The estimated cost is designed to remain under $10 when using dried chickpeas, inexpensive pasta, and pantry seasonings. That means this is not just a bowl of comfort food. It is also a practical example of how budget vegan meals can feed a crowd.

Gabrielle builds the soup with everyday ingredients like onion, celery, carrots, sweet potato, chickpeas, pasta, nutritional yeast, poultry seasoning, and plant-based bouillon. The result is cozy, colorful, and full of texture.

And because this is Gabrielle Reyes, there is plenty of personality along the way. Her cooking style is upbeat, musical, and full of encouragement, making the episode feel less like a standard recipe video and more like a kitchen party with a purpose.

What Makes $10 Feast with Gabrielle Reyes So Fun?

$10 Feast with Gabrielle Reyes is not your typical budget cooking show.

Gabrielle is a singing vegan chef who brings rhythm, flavor, and joy into every episode. She uses music and high-energy storytelling to make plant-based cooking feel approachable and exciting.

The series focuses on affordable vegan meals made with easy-to-find ingredients. Gabrielle shows viewers how to shop smarter, use pantry staples, stretch produce, and create satisfying meals without relying on expensive specialty products.

For anyone browsing vegan cooking shows, $10 Feast stands out for combining practical food budgeting with a personality that makes you want to keep watching. It’s colorful, useful, and full of the kind of kitchen confidence that helps people actually want to cook.

Noodle Soup That Feeds a Crowd

Soup is one of the best meals for cooking vegan on a budget because it lets every ingredient do double duty.

Vegetables help build the broth. Chickpeas add plant-based protein. Pasta stretches the meal. Sweet potato adds color, body, and a little natural sweetness. Seasonings bring everything together.

One of Gabrielle’s key tips in the episode is cooking the pasta directly in the soup. This allows the noodles to absorb the seasoned broth, making every bite more flavorful. It also saves time, reduces dishes, and helps prevent broth from being wasted.

That kind of practical tip is what makes $10 Feast so useful. Gabrielle is not just showing the final dish. She is showing how to think about cooking in a way that saves money and still delivers a meal worth getting excited about.

Using Dried Chickpeas

1. For the lowest-cost version:
2. Place 1¼ cups dried chickpeas in a bowl and cover generously with water.
3. Soak overnight.
4. Drain and place in a pot with fresh water.
5. Simmer for 1½–2 hours, or until completely tender.
6. Drain before adding them to the soup.

Cooking chickpeas in advance also makes them easier to portion and freeze for future meals.

Money-Saving Tips from the Episode

• Buy dried chickpeas from the bulk section rather than purchasing several cans.
• Use pasta as an inexpensive way to stretch the soup and feed more people.
• Build the broth with onion, carrot, and celery instead of relying entirely on packaged vegetable stock.
• Use water and plant-based bouillon cubes rather than buying cartons of prepared broth.
• Cook the pasta directly in the soup, eliminating the need for a separate pot and helping prevent wasted broth.
• Purchase carrots, celery, onions, and sweet potatoes individually so you only buy what the recipe requires.
• Use sweet potato to make the soup more filling without purchasing costly vegan meat substitutes.
• Freeze extra portions rather than allowing leftover soup to go to waste.
• Choose either nutritional yeast and poultry seasoning or bouillon if you do not already own all three. There is no need to buy several specialty seasonings for one recipe.

Best Results

• Cut the sweet potato into small, evenly sized pieces so it finishes cooking at the same time as the pasta.
• Do not add too much salt at the beginning. Bouillon becomes more concentrated as the soup cooks.
• Stir the pasta frequently, particularly during the first few minutes.
• Keep additional hot water nearby because the pasta will continue absorbing liquid as the soup rests.
• For leftovers, add a splash of water before reheating to restore the broth.
• Use small pasta shapes rather than long noodles for easier serving.
• Add crushed red pepper gradually when cooking for children or anyone sensitive to spice.
• For a Haitian-inspired variation, add green onion, cilantro, and a small amount of habanero, reflecting the epis-style flavors Gabrielle discusses in the episode.

Binge More Episodes of $10 Feast

The Noodle Soup episode is just one part of the larger $10 Feast with Gabrielle Reyes series. Viewers can binge all episodes and watch Gabrielle turn everyday ingredients into joyful, affordable vegan meals with color, music, and plenty of personality.

Across the series, Gabrielle makes comforting, budget-friendly dishes like Caribbean curry, loaded potatoes, potato tacos, and tofu bowls. Each episode brings a different flavor and meal idea while staying focused on practical ingredients and plant-based meals that can be made without overspending.

For anyone looking for easy, budget-friendly vegan meals or fun-to-watch vegan cooking shows, $10 Feast offers a lively mix of food, music, and kitchen inspiration.

A Budget Vegan Meal with Comfort and Color

What makes this noodle soup work is that it feels familiar yet has Gabrielle’s colorful, creative touch.

It is the kind of meal that can sit on the stove, fill several bowls, and make the kitchen smell inviting. It is practical enough for weeknight cooking, but it still has personality. The chickpeas make it filling. The pasta makes it comforting. The sweet potato gives it brightness. The seasonings bring everything together.

For viewers who want to eat more plant-based meals without spending more at the grocery store, this episode delivers a clear message: budget-friendly vegan food can still feel abundant.

Vegan Cooking Shows That Make Plant-Based Food More Approachable

$10 Feast with Gabrielle Reyes is part of a growing collection of vegan cooking shows that make plant-based food easier to understand, cook and enjoy.

Shows like this matter because they help remove the pressure from vegan cooking. Instead of making plant-based meals feel fancy or out of reach, Gabrielle keeps the focus on real ingredients, real budgets, and real-life meals.

Her approach is especially helpful for people who are new to vegan cooking, families trying to save money, students, busy professionals or anyone who wants more affordable meals without giving up flavor.

Watch $10 Feast: Noodle Soup

The Noodle Soup episode offers a fun, practical look at how simple ingredients can become a big, comforting vegan meal. Gabrielle Reyes brings her signature singing, joy, and kitchen confidence to a recipe designed to stretch the budget and feed a crowd.

Viewers can watch $10 Feast: Noodle Soup on UNCHAINEDTV and binge the full series to see Gabrielle make Caribbean curry, loaded potatoes, potato tacos, tofu bowls, and more budget-friendly vegan meals.

Print Recipe

Vegan Noodle Soup

Theepisode does not provide exact measurements, so the quantities belowhave been calibrated to create a flavorful, balanced and reliablycooked family-size so

Course: Soup

Keyword: soup, vegan

Servings: 8 Bowls

Ingredients

• 2 tablespoons avocado oil or another neutral cooking oil
• 1 large white onion diced
• 4 celery stalks diced
• 3 medium carrots peeled and sliced
• 1 medium sweet potato peeled and cut into ½-inch cubes
• 3 cups cooked chickpeas
• About two 15-ounce cans drained and rinsed, or 1¼ cups dried chickpeas cooked until tender
• ⅓ cup nutritional yeast
• 2 teaspoons poultry seasoning
• ¼ –½ teaspoon crushed red pepper flakes
• 2 plant-based bouillon cubes
• 10 cups water plus more as needed
• 12 ounces small pasta such as rotini, elbows, shells or ditalini
• ½ teaspoon black pepper
• Salt to taste
• Chopped parsley cilantro or green onion for serving, optional

Instructions

Sauté the onion

• Heat the oil in a large soup pot over medium heat.
• Add the diced onion with a small pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften and smell fragrant.

Add the vegetables

• Add the celery, carrots and sweet potato.
• Cook for another 5 minutes, stirring occasionally. This step helps the vegetables develop flavor and creates the foundation of the broth.

Add the seasonings

• Sprinkle in the nutritional yeast, poultry seasoning, crushed red pepper and black pepper.
• Stir continuously for approximately 30 seconds, allowing the seasonings to coat the vegetables without burning.

Build the broth

• Add the cooked chickpeas, bouillon cubes and 10 cups of water.
• Stir well, increase the heat and bring the soup to a gentle boil.
• Cook the pasta in the soup
• Add the dry pasta directly to the broth.
• Reduce the heat to medium and simmer uncovered for 9–12 minutes, or according to the pasta package directions. Stir frequently so the pasta does not stick to the bottom of the pot.
• Cooking the pasta directly in the soup allows the noodles to absorb the seasoned broth, which is one of Gabrielle’s key tips from the episode.
• Adjust the consistency
• As the pasta cooks, it will absorb some of the broth. Add another 1–2 cups of water if the soup becomes thicker than desired.
• Continue cooking until the pasta is tender and the sweet potato can easily be pierced with a fork.
• Taste and serve
• Remove the pot from the heat and taste the broth before adding salt, since bouillon can already contain a considerable amount.
• Allow the soup to rest for 5 minutes, then ladle into bowls. Garnish with parsley, cilantro or green onion, if desired.
• Serve with toast or a simple side salad.