Last Updated on June 29, 2024
This Chickpea and Cabbage Soup is a quick, easy, and inexpensive soup that uses simple and wholesome ingredients.
A healthy soup that is loaded with vegetables and is big on flavor!
I am a huge lover of soups, I love making and enjoying all kinds of different soups.
Soups can be filling but light, healthy, and a perfect way to enjoy all different varieties of veggies.
And with all the big holidays over the last few months, this simple soup is the perfect reset for the new year!
After all, who doesn’t enjoy a warm, hearty, and savory soup during the cold winter months?
How to garnish this soup
- Add a dollop of a vegan sour cream or try a homemade aioli, such as my Homemade Sriracha aioli or my Sun Dried Tomato Basil Aioli.
- Top with a fresh herb, such as a sprig of rosemary.
- Serve along side the soup, a slice of toasted bread with a vegan margarine or my favorite, melted peanut butter!
Ingredients for this soup
- Chickpeas – In this recipe I used canned chickpeas. I love the slight earthy and mild nutty flavor of this bean.
- Cabbage – A green, white, red, or purple cabbage can be used in this soup.
- Onion – Any variety of onion works well in this recipe. I used a sweet onion, but a leek or green onion will work just as well.
- Carrots – Carrots not only hold up well in a soup, but also add flavor and nutritional value to the soup.
- Garlic – Minced, powdered, or fresh garlic can be added to the soup.
- Oil – A good olive oil or avocado oil is used to saute the vegetables in the recipe.
- Rice – I used Basmati rice in this soup. You can use a brown rice or even a wild rice. If using a wild rice, I would cook the rice (or use a can of cooked wild rice) before adding to the soup. This will help keep the cook time down.
- Tomato Paste – This adds just a hint of tomatoes to the soup.
- Seasonings – Salt, pepper, ground rosemary, and a bay leaf.
- Vegetable Broth and Water
How to make a Chickpea and Cabbage Soup
In a large stock pot, pour in the oil, and begin heating at a medium high heat.
Chop an onion and carrots into small pieces and add to the stock pot.
Next add the garlic, cook everything until the onion is tender.
Rinse and drain a can of chickpeas, add to the stock pot.
If using wild rice, rinse and cook before adding.
But if using a white or brown rice, rinse before adding (do not cook this rice before adding).
After adding the rice, pour in the vegetable broth and water.
Add the seasoning and stir.
Bring everything to a boil, then reduce to a simmer.
While the soup is cooking, clean and dice the cabbage into bite size pieces.
After the soup has cooked for about 15 minutes, add the cabbage and continue cooking for about another 10 to 15 minutes or until the rice is tender.
Once the rice is tender, remove the bay leaf, and serve.
Garnish with fresh rosemary, a dollop of aioli, and a slice of toasted bread.
Chickpea and Cabbage Soup
Ingredients
- 1 15 oz. Can Chickpeas
- 1 Onion I used a sweet onion. You can use a leek or any variety of onion you would like.
- 2 Tbsp Garlic Minced, powdered or you can use 8 cloves of garlic.
- 2 Tbsp Oil Use a good olive oil or avocado oil.
- 2 Large Carrots
- 1 Cup Rice White, brown rice, or a cooked wild rice.
- 1 Small Cabbage Any color of cabbage can be used in this soup.
- 3 Tbsp Tomato Paste
- 1 Bay leaf
- 2 Cups Vegetable Broth
- 1/2 tsp Ground Rosemary
- 8 Cup Water
- Salt and Pepper
Instructions
- In a large stock pot, pour in the oil, and begin heating at a medium high heat.
- Chop an onion and carrots into small pieces and add to the stock pot.
- Next add the garlic, cook everything until the onion is tender.
- Rinse and drain a can of chickpeas, add to the stock pot.
- If using wild rice, rinse and cook before adding.
- But if using a white or brown rice, rinse before adding (do not cook this rice before adding).
- After adding the rice, pour in the vegetable broth and water.
- Add the seasoning and stir.
- Bring everything to a boil, then reduce to a simmer.
- While the soup is cooking, clean and dice the cabbage into bite size pieces.
- After the soup has cooked for about 15 minutes, add the cabbage and continue cooking for about another 10 to 15 minutes or until the rice is tender.
- Once the rice is tender, remove the bay leaf, and serve.
- Garnish with fresh rosemary, a dollop of aioli, and a slice of toasted bread.
