Cabbage Soup Chick Pea ElbowsCabbage Soup Chick Pea Elbows
From Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Cabbage Soup Chick Pea Elbows
1 Cabbage, large
1-1/2 lbs. Onions
1 lb. Carrots
1 lb. Green Beans, cut, fresh or frozen
1 lb. Corn, frozen
1 lb. Peas, frozen
1 - 28-oz. can Crushed tomatoes
12 oz. Tomato Paste
2 tbsp. Oregano, dried leaves
2 tbsp. Sweet Basil, dried leaves.
2 tsp. Caraway Seeds
1 lb. Chick Pea Elbows
Hot Pepper (Cayenne) or Hot Sauce, to taste

(To enlarge the photo of the Cabbage Soup Chick Pea Elbows, click on the photo or link)


Cabbage soup chick pea elbows is a vegan recipe that is great as an appetizer, or for a soup and salad meal. It takes about 1 hour to prepare and another hour to finish cooking, and will make enough for about 10 soup and salad meals and about 20 servings as an appetizer. The cooked leftovers can be stored in the covered pot or other covered containers in the refrigerator for 4 or 5 days without loss of flavor. If you wish to make a smaller amount of soup, cut the recipe in half.

Begin by placing 1 gallon of cold water in a large covered soup pot on the stovetop on high simmer heat, add the frozen veggies, mix, and simmer until the water begins to warm.

While the water is heating, wash and clean the cabbage and fresh green beans, and cut the beans into 1 inch long pieces and add to the soup pot along with the crushed tomatoes, tomato paste, caraway seeds, basil, oregano, and hot pepper, and mix well.

Peel the carrots and onions and shred them along with the cabbage in a food processor or by hand, and add them to the soup pot on the stovetop, mix well, and continue simmering until the veggies are tender.

When the soup begins to boil, reduce the heat to just maintain a slight simmering boil, and cover the pot, mixing about every 10 minutes.

When the veggies are tender, add the chick pea elbows and mix well for a few minutes, then turn off the heat, cover the pot again, and let the pot sit on the stovetop.

Mix every 5 or 10 minutes until the pasta is tender to your liking.

Serve and enjoy.

Ingredients Information

Utensils and Equipment Information

Return to: Vegan Recipes

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!