Recipe: Cabbage Potato Chickpea Soup

September 12, 2014

Now that the weather is getting cooler, I am craving a little warmth at dinner time. I love a good soup or stew, and they are so fun to create! This week I made this Cabbage Potato Chickpea soup and it was a hit with my husband, Father-in-law and my 3 year old daughter. My daughter even ate it the next day for lunch. I found it to be hearty, nourishing and soothing, perfect comfort meal. 

Cabbage Potato Chickpea Soup

1 head of green cabbage cut small
6 yellow potatoes diced small
5 cloves of garlic chopped
1 box of vegetable broth (I like Pacific brand)
1 jar of tomatoes or tomato sauce
2 cans of chickpeas (I use Eden organic BPA free cans)
Fresh thyme and Basil
1 tbsp of miso (I use soy free chickpea miso from South River Miso Co)
Salt and pepper to taste
Olive oil

Drizzle olive in a large pot and add garlic, cook until fragrant. Add potatoes and one cup of broth. Cook until potatoes are soft. Add cabbage, tomatoes, chickpeas and the rest of the broth, bring to a boil. Add water if broth doesn't cover the ingredients. Cook well for about 40 min on medium heat. Add salt and pepper to taste and miso. Before serving add a drizzle of olive oil and fresh Basil and thyme.

Can be served over quinoa or rice or just on it's own! Enjoy!


Let me know if you try out any of my recipes! ;) 

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