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Chili, Cabbage, and Chickpea Soup
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Chili Chickpea Cabbage Soup

A hearty vegetable soup - perfect for those extra veggies
Course Appetizer
Keyword Fresno pepper, Habanero Pepper, Jalapeno Pepper
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 75kcal

Ingredients

Instructions

  • Add the chicken broth to a large soup pot over medium heat.
  • Peel the vegetables (pepper, carrots, potatoes, and onions) and roughly chop. (They will be blended so don’t spend too much time chopping.)
  • Add the chopped to the broth and bring to a boil. Boil for 25 minutes.
  • Remove the pot from the stove and allow to cool for 10 minutes.
  • Use a hand blender to make the soup as smooth as possible.
  • Season with salt and pepper according to taste.
  • Place the pot back onto the heat (lower to medium) and add the chickpeas and shredded cabbage.
  • Simmer for 10 minutes, adding a little water if soup becomes too thick. Remove from the heat and serve.

Video

Notes

Use an orange or red chili pepper. Green chilies tend to darken the soup when processed. Good options include red jalapeño or Fresno pepper for a medium heat soup. Or you can opt for something hotter, like a habanero pepper, for an extra-spicy soup. 

Nutrition

Calories: 75kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 934mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2789IU | Vitamin C: 45mg | Calcium: 82mg | Iron: 1mg