Versatile Veggie Soup Recipe

Versatile Veggie Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 1 large onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 cups chopped cabbage
• 1/2 medium red bell pepper, chopped
• 4 small red-skinned potatoes, unpeeled and quartered
• 6 cups vegetable broth or water
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• salt and freshly ground black pepper
• 1/2 cup fresh or frozen green peas, thawed
• 2 tablespoons chopped fresh parsley

Method

1. In large soup pot, heat the oil over medium heat
2. Add the carrots, onion, celery and garlic
3. Cover and cook until softened, about 5 minutes
4. Add the cabbage, bell pepper, potatoes and broth
5. Bring to a boil, then reduce heat to low
6. Add the chickpeas and salt and pepper to taste
7. Simmer, uncovered, until the vegetables are tender, about 45 minutes
8. About 5 minutes before serving, stir in the peas
9. Add the parsley, taste, adjusting seasonings if necessary and serve

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