Chickpea and Cabbage Soup
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 2 onions, chopped
- 3 garlic cloves, minced
- 680.38 g vegetable broth
- 340.19 g water
- 14.79 ml tomato paste
- 226.79 g canned tomatoes, diced
- 946.36 ml cabbage, roughly chopped
- 2 zucchini, diced
- 3 tomatoes, chopped
- 473.18 ml green beans, chopped
- 946.36 ml spinach, fresh leaves
- 1 vegetable bouillon cube
- 340.19 g chickpeas, canned
- salt and pepper, to taste
directions
- Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
- Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
- Add all the other ingredients.
- Cover and simmer for approximately 30-40 minutes. Stir occasionally.
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Reviews
-
This was easy and delicious. The hummus on top gave it a nice creamy texture. I didn't have all the veggies on hand and didn't want to wait to try it, so I subbed bagged frozen veggies for the zucchini and green beans. It got rave reviews from both my non-veg husband and my 23-month-old. A definite keeper!
RECIPE SUBMITTED BY
I am a vegetarian, a student, and I LOVE healthy guilty-tasty food