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Eat Right: Five Nutritious Soup Recipes

  • By Leslie Myers
  • Published Jan 7, 2013
Photo: Erin Cahoone


Fragrant Cabbage and Chickpea Soup

Ingredients
1 T olive oil
½ medium onion, thinly sliced
2 cups Napa, Savoy or green cabbage, cut into ½-inch pieces
2 cloves garlic, minced
2 tsp cumin
2 tsp cinnamon
1 15-ounce can peeled and diced tomatoes, with juice
½ cup of canned chickpeas, drained and rinsed
2–3 cups of water
1 tsp each sea salt and pepper
1 green onion, thinly sliced
¼ cup parsley leaves, roughly chopped
2 tsp lemon zest

Directions
In a large pot, heat oil. Add onion and cook until translucent, about 3 minutes. Add cabbage and cook until soft, about 20 minutes. Add garlic and cook another 2 minutes. Add cumin, cinnamon, tomatoes, chickpeas and 2 cups water. Simmer for at least 20 minutes. Season with salt and pepper and adjust consistency with additional water if desired. Remove from heat and add green onion, parsley and lemon zest. Makes 5 servings.

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FILED UNDER: Nutrition / Recipes

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