Vegan Potato and Garbanzo Bean (Chickpea) Soup with Crockpot Variation

A yummy plant-based recipe:

2 tablespoons olive oil

1 cup chopped onions

2 cloves garlic (1 ½-2 tsp)

1 cup chopped celery

3 large potatoes, peeled and cut into bite-sized chunks

2-3 cups finely chopped cabbage

32 oz. vegetable broth (low sodium if desired)

1 cup water

15.5 oz. can low sodium (or rinsed) garbanzo beans (chickpea)

1 bay leaf

½ tsp. thyme

1 ½ tsp. summer savory

Pepper to taste

Salt to taste (add by ¼ tsp. and taste after stirring)

In a 4 quart pot, sauté garlic and onions in oil over medium heat until still firm, but just turning transparent.  Add celery and cook about 2 minutes.  Add potatoes, cabbage, vegetable broth, bay leaf, and water.  Bring to boil at medium-high heat, stirring every 2-3 minutes so it doesn’t burn at the bottom of the pot.  Once it’s boiling, turn heat down to medium-low and add the rest of the spices.  Stir every 8-10 minutes or so to avoid scorching.  Boil about 20 minutes, or until potatoes are soft.  Turn heat to low and simmer to blend the flavors.  Add garbanzo beans just before serving.  Soup will be hot enough to heat the garbanzo beans through.  Serves 6large servings

Crockpot Variation: Add all ingredients (less ½ cup water, garbanzo beans) to crock pot.  Cook on Low 8-10 hours, or on High 4-5 hours.  Add the garbanzo beans, remove bay leaf, and add more salt as needed before serving. (Note: you could also use dried chickpeas (abt. ½ cup) that have been soaked overnight and just cook them all day in the pot with the rest of the ingredients.)