There was a head of green cabbage in the fridge that needed to be cooked. So I made a simple saute of cabbage, onions, carrots and garlic then put the entire veggie mix back into the fridge for another day. I spend quite a bit of time being creative with food items in the pantry/freezer/fridge in preparation for massive food shortages in the near future. My WFH coworker likes soup for lunch and I’ve frozen single servings of different soups so we could have different soups together for lunch.
This soup starts with leftover sauteed cabbage. You can always make this soup by starting with a veggie saute if you don’t have leftover cabbage. I always have vegetable broth in the pantry and there were cooked chickpeas in the freezer.
My inspiration came from https://www.thefullhelping.com/spicy-cabbage-chickpea-soup/#recipe but the two recipes are not really the same. The quantities here make about two servings. I didn’t want to make a lot in case I didn’t like it (I liked it).
Accidentally Vegan Chickpea and Cabbage Soup
- 2 cups leftover green cabbage and vegetables
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 2 cups organic vegetable broth
- 2 cups cooked chickpeas (or one can, drained and rinsed)
- Everyone into a small pot
- Bring to a boil, then lower heat to simmer.
- Simmer for about 30 minutes
- Makes about two servings
Salt and pepper to taste. Adjust the quantities of spice to taste also. I tossed in some extra garlic powder because I like garlic. Red pepper flakes or hot sauce if you’re into spicy. Subbing pasta or rice for the chickpeas would work nicely (if you can’t or won’t eat beans). This soup freezes well.