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Garbanzo and Cabbage Soup

Hearty and tasty, this soup is makes fall dinners a snap.

by Jennifer Raymond and Patti Breitman

September 12, 2010

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Serves: 4
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There’s nothing quite like a hearty bowl of soup. Quick and delicious, this soup from Jennifer Raymond’s The Peaceful Palate is sure please. Use organic canned tomatoes to make the preparation faster.

Serves 4

What you need:

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 cup chopped tomatoes
  • 2 cups cabbage, chopped
  • 1 potato, diced
  • 1/4 cup finely chopped fresh parsley
  • 4 cups water or vegetable stock
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 to 1 teaspoon salt

What you do:

  1. Heat the oil in a large pot and sauté the onion until soft, about 3 to 5 minutes. Add the garlic, tomatoes, cabbage, potato, parsley, water or stock, garbanzo beans, paprika, and black pepper. Simmer until the potato and cabbage are tender, about 15 minutes.
  2. Ladle approximately 3 cups of the soup into a blender. Starting on a low speed, blend until smooth, making sure to hold the lid on tightly. Return the blended soup to the pot and stir to mix, adding salt to taste.

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