Versatile Veggie Soup Recipe

Recipe Category: Vegan

Versatile Veggie Soup Recipe


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


  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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