This reminds us of a soup “Mr. McGregor” (from the children’s fairytale) might make after a day of harvesting. It is healthy, delicious and satisfying. Even for a hot soup it makes a perfect light summery lunch. It is basic, earthy and satisfying.
10 cups vegetable broth
1 cup fresh garbanzo beans, or one large can-drained, or dried soaked in boiling water for 2 hours
2 potatoes diced
6 carrots, diced
6 celery stalks, sliced small
1 onion, diced
1 cup shredded cabbage
1 cup shredded lettuce or spinach
1/4 cup chopped fresh parsley
Fresh dill, thyme, oregano, cilantro (optional to taste)
1. Heat vegetable broth and Garbanzo beans (if using fresh or dried soaked) to a boil.
2. Add potatoes, carrots, onion, garbanzo beans (if using canned) and cabbage. Bring back to a boil and lower heat to a simmer and cover for 20 minutes.
3. Add the lettuce or spinach and continue to simmer until garbanzo beans and vegetables are tender.