Chickpea and Cabbage Soup

I had 1/2 a head of cabbage so I googled some ideas and came across this incredibly delicious soup!  The best part was I had all the ingredients to make it except the optional pine nuts and it looked super simple to make!

Cabbage Soup

This recipe was adapted from here:


  • 1 onion, chopped
  • 2 medium carrot, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1/2 head cabbage, chopped
  • 1 15 oz can diced tomatoes
  • 1 16 oz can chickpeas
  • pepper, to taste
  • 1/3 cup fresh basil
  • optional: pine nuts


  1. Heat a large skillet, add 2 tablespoons of water, and sauté the onion for about 3 minutes.
  2. Add the carrots and garlic and cook for about 2 minutes.
  3. Add all remaining ingredients, except basil and pine nuts.
  4. Reduce heat and allow to simmer, covered, for about 25 minutes.
  5. Stir in basil and pine nuts.


Not only is this recipe great for St. Patrick’s Day with the cabbage, but it is a great soup to enjoy on a cooler day now since we are SO close to spring and will soon be craving salads, smoothies, and fresh fruit! Not like I don’t crave that stuff now, but in the summer you’re more likely to eat those foods than you are to eat soups.

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