Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chickpea, Cabbage and Dill Soup

Soup - Vegetable - -

INGREDIENTS

1 cup dried chickpeas, picked over, washed and drained
1 medium onion, peeled and chopped
1 medium boiling potato, peeled and cut into 1/2 inch / 2.5 centimeters dice
1 good sized potato, peeled and cut into 1/2 inch / 2.5 centimeters dice
2 cups cabbage, cut into 1/2 inch / 2.5 centimeters squares
3/4 cup chopped fresh dill, firmly packed
2 teaspoons tomato paste
2 teaspoons salt, or to taste
Freshly ground black pepper

METHOD

Soak the chickpeas in 4 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onion and 4 cups water into a 3 1/2 liters (3 1/2 quart) pot and bring to a boil. Cover partially, turn heat to low and simmer gently for 1 hour.

Add the potato, tomato, cabbage, dill, tomato paste, salt and 1/2 cup water. Bring to a boil. Cover, turn the heat very low and simmer 1 1/2 hours. Add the black pepper and mix.

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