Chickpea and Cabbage Soup
This soup is the perfect reset for the year, full of nutritional vegetables, uses simple ingredients, and is so easy to make.
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.