Chickpea and Cabbage Soup — a light, comforting option when you want something nourishing but not heavy.
This Chickpea and Cabbage Soup combines simple, wholesome ingredients into a flavorful, satisfying bowl. Chickpeas bring a pleasant creaminess and substance, while cabbage and mixed vegetables keep the soup bright and nutritious. Rolled oats are used to gently thicken the broth without weighing it down, and fresh or dried dill adds a clean, aromatic note. The recipe is adaptable: swap herbs to suit your taste, use frozen vegetables for convenience, or add a squeeze of lemon at the end for brightness. This version keeps the focus on fresh vegetables and pantry staples, making it an easy, weeknight-friendly dish.
Use low-sodium vegetable broth to control salt levels and canned or home-cooked chickpeas for convenience. The soup serves well as a light lunch or a starter for a larger meal, and it reheats nicely for leftovers.
Soup
Mediterranean-style
chickpea and cabbage soup
-
2
cups
onion, chopped -
1/4
cup
sunflower or olive oil -
4
cups
cabbage, chopped -
2 1/2
cups
cooked chickpeas (garbanzo beans) -
1 3/4
cups
cooked corn -
1
cup
carrot, diced -
1
cup
peas, fresh or frozen -
1/4
cup
celery, chopped -
2
cloves
garlic, finely chopped -
8
cups
low-sodium vegetable broth -
1/4
cup
rolled oats -
1
tsp
dill (or substitute thyme or parsley) - salt and black pepper, to taste
-
Heat the oil in a large pot over medium heat. Add the chopped onion and sauté, stirring occasionally, until the onion becomes soft and translucent, about 5–7 minutes.
-
Add the chopped cabbage, cooked chickpeas, corn, diced carrot, peas, celery and garlic to the pot. Stir to combine and cook for a few minutes to allow the vegetables to begin softening.
-
Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook on moderate heat until the vegetables are tender, about 15–20 minutes. Season with dill, salt and black pepper to taste.
-
Stir in the rolled oats and continue to cook uncovered for about 5 minutes. The oats will soften and slightly thicken the broth, giving the soup a pleasant body.
-
Adjust seasoning if needed. Serve the soup hot, garnished with extra dill or chopped parsley if desired. Leftovers keep well in the refrigerator for a few days and can be reheated gently on the stovetop.
Serving suggestions and variations: Add a squeeze of lemon juice or a dash of red pepper flakes for brightness and heat. For a heartier meal, stir in cooked grains such as rice or barley, or finish with a drizzle of olive oil. If you prefer a smoother texture, blend a portion of the soup and return it to the pot to create a creamier base without dairy.
Chickpea and Cabbage Soup is versatile, pantry-friendly and easy to scale up for meal prep. It highlights the natural flavors of simple ingredients while offering room for substitutions and personal touches.