Eat Right: Five Nutritious Soup Recipes

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

Fragrant Cabbage and Chickpea Soup

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

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.

RELATED – Pro Recipe: Melanie McQuaid’s White Bean And Kale Soup

« Previous Next »

FILED UNDER: Nutrition / Recipes

Sign up for our free e-newsletter, SBR Report!

Subscribe to the FREE Triathlete newsletter