Cabbage Soup with Chickpeas and Oats

By atxvegn

This delicious soup can be ready in 30 minutes, although like most soups, it tastes even better the next day. The oats add creamy thickness and a sweet, nutty flavor.

Ingredients

• 1 small head green cabbage, shredded
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 (15 oz.) can fire roasted tomatoes, chopped
• 3 cloves minced garlic
• 6 cups vegetable broth
• 1 t. dried basil
• 2 t. dried parsley
• 1 t. dried oregano
• 1 t. ground coriander
• 1/2 t. dried rosemary
• 1/2 t. dried thyme
• 1/2 t. dill seed
• 1/2 t. dried red pepper flakes
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1/2 c. oats (I used 5 minute oats)
• 1 T. red wine or cider vinegar
• salt and pepper to taste

Details

Servings 6
Adapted from eatnvegn.blogspot.com

Preparation

Step 1

In a large soup pot, combine cabbage, onion, carrots, tomatoes, garlic, broth, and herbs. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes. Stir in chickpeas, oats, vinegar, and salt & pepper. Cover and simmer 5 more minutes. Serve hot.