Cabbage Soup with Chick Peas

Photo: Randy Graham, Valley Vegetarian

There’s nothing quite like a hearty soup as the weather begins to cool down as soon as the sun sets. This soup is not only hearty but tasty AND nutritious. I also think you’ll like how easy it is to prepare.

2 teaspoons olive oil
1 onion (chopped)
1 garlic clove (crushed)
1 15-ounce can organic diced tomatoes
1 cup red cabbage (chopped)
1 cup green cabbage (chopped)
1 potato (diced)
¼ cup fresh parsley (finely chopped)
4 cups vegetable stock
1 tablespoon Better than Bouillon Vegetable Base
1 15-ounce can chickpeas (drained and rinsed)
1 teaspoon paprika
¼ teaspoon black pepper
Salt to taste

Heat the oil in a large pot and sauté the onion until soft, about 3 to 5 minutes. Add the garlic, tomatoes, cabbage, potato, parsley, stock, garbanzo beans, paprika, and black pepper. Simmer until the potato and cabbage are tender, about 15 minutes.

Ladle approximately 3 cups of the soup into a blender. Starting on a low speed, blend until smooth, making sure to hold the lid on tightly. Return the blended soup to the pot and stir to mix, adding salt to taste.

Serve with toast, crackers, or fresh bread rolls straight from the oven.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Soups, vegan and tagged , , , , , . Bookmark the permalink.

2 Responses to Cabbage Soup with Chick Peas

  1. xbox2121 says:

    This dish sounds good is inexpensive and easy to make right up my alley


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