Chickpea and Cabbage Soup

The day I made this soup was a perfect soup day...in July. Sigh. Today is yet another dreary, cold day. I maintain good spirits. The forecast calls for sun so I am off to finish the leftovers before it starts feeling too summery for soup.



This simple soup can be ready to eat in under an hour but, like all soups, tastes better the next day...even in summer.

Chickpea and Cabbage Soup
Serves 4-6

1 Tbsp. butter
1 Tbsp. olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1-2 cups green cabbage (chopped as you like it)
3 cloves garlic minced
2 tsp. ground cumin
1 bay leaf
1 15oz can chopped tomatoes
1-2 Tbsp. tamari
4 cups water or stock
1/3 cup chopped parsley
2 cups cooked chickpeas (without liquid)

In a large soup pot over medium heat, saute the onion in the butter and olive oil until lightly browned and tender. Add carrots and celery. Cook for a few minutes and add the cabbage. Cook until veggies begin to soften. Add garlic, cumin and bay leaf and cook while stirring for another minute

Add tomatoes and cook for a few minutes until juices begin to thicken. Add water and 1 tablespoon tamari. Bring to a light boil and add parsley and chickpeas. Simmer for about 10 minutes until veggies are tender. Add more tamari, salt and pepper as desired.

Yum.