Green and Gold Noodle Soup

I've been trying to make a mock-chicken noodle soup for a good while. My great-grandmothers recipe uses egg noodles, chicken bone/gizzard stock, and hen meat. It is a fantastic recipe for using aged and barren farm hens, once in which you stew the hen meat for a few days to get rid of the stringiness of the aged muscle tissue. I grew up with this recipe, but it is the least transferable to vegan standards. I cannot replace the taste of this soup, or even try to mimic it with mock meat. I'm trying to replace the feeling around it. The sense of home, nurturing and cold fall days.

Green and Gold Soup

- 1 large onion

- 2T oil

- 1.5 c green beans

- 1 zucchini

-1 yellow squash

-2c peas

-1.5 c corn

- 2 c elbow macaroni

- 2-4 c collard greens and kale

- 1/2 c fresh parsley

- 3-4T nutritional yeast flakes

- 8 - 12 c veggie stock

- salt and pepper to taste