Vegetable Chickpea Soup

Vegetable Chickpea Soup

One of the books that really got me interested in health and eating right and really helped me to understand my the relationship to food was the book YOU: On A Diet Revised Edition: The Owner’s Manual for Waist Management by Drs. Oz and Roizen.

Not only was the book educational and insightful, it was well-written and entertaining with humor and great cartoon pictures thrown in to increase understanding and retention. Just click the link above and use the Look Inside feature on Amazon and you will see what I mean.

Beyond the information I got in that book, it comes with exercises and some great recipes. One recipe is the Garden Harvest Soup. This recipe was actually the first one that ever had me trying what was essentially cabbage soup. I’d always viewed cabbage soup in a negative light after seeing so many movies that had poor people eating cabbage soup and it seeming quite unappetizing. Well, I decided to give this one a try and, guess what? I loved it. Cabbage soup is actually fantastic. It is filling and satisfying and very, very good for you! Tons of minerals and nutrients and lots of fiber. Also, cabbage is a cruciferous vegetable, which may help to lower your risk of cancer. Thumbs up to that! I have since adapted this recipe to add a few things here and there to suit my own tastes.

When I opened up my last CSA box to find a beautiful head of cabbage, I just knew I had to share the recipe here with you now. Feel free to adjust it to your own liking.That’s the beauty of vegetable soup. Throw in any vegetables you may have on hand. Another great idea would be to spiral up some zucchini noodles with your SpiraLife vegetable slicer and toss them in with the chickpeas step. Yum! Have fun and enjoy!

Vegetable Chickpea Soup
This soup is hearty and filling and very healthy. Make up a big batch that will last you several days.
  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 4 garlic cloves, sliced thinly
  • 1 red bell pepper, chopped
  • 8 cups chicken or vegetable broth
  • 1 28-ounce can diced tomatoes, undrained
  • 2 cups water
  • 1 head green cabbage, cut in half and thinly sliced
  • 2 cans chickpeas, drained
  • ½-1 teaspoon hot red pepper sauce such as Tapatio
  • Salt & pepper to taste
  1. Heat oil in a large pot over medium-high heat.
  2. Saute onion, carrot and celery.
  3. Add bell pepper and garlic. Cook all until tender.
  4. Add broth, tomatoes, water and cabbage, simmer uncovered 10 minutes.
  5. Add chickpeas and continue to simmer another 10 minutes.
  6. Season with hot sauce and salt and pepper.
  7. Serve and enjoy!
Avoid using red cabbage in this recipe or it will turn your whole soup purple!
Another idea! Spiral up some zucchini noodles with your SpiraLife vegetable slicer and toss them in with the chickpeas step.


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Chelsea Cohen


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