7 cups low-sodium vegetable broth
1 ⅔ cups cooked chickpeas (one 15-ounce can, drained)
2 vegan sausages, cut into 1-inch pieces, optional
3 cups cabbage (1/2 small), coarsely chopped
1 medium-sized carrot, sliced
1 small onion, chopped
1 large or two medium Yukon Gold potatoes, cut into ½-inch cubes
2 garlic cloves, minced
2 teaspoons onion powder
2 teaspoons dried chives or 2 tablespoons freshly chopped chives
2 teaspoons dried parsley or 2 tablespoons freshly chopped parsley
1 teaspoon dried dill weed
½ teaspoon ground mustard powder
½ teaspoon smoked paprika
salt to taste
Generous pinch black pepper
Place all ingredients in a large stock pot. Bring to a boil, then reduce heat and simmer covered for 45 minutes.
Note: This recipe is labeled oil-free and gluten-free. It contains no added oil or gluten. However, most vegan sausages have a lot of oil in them. Some are not gluten-free. This soup will be as delicious without the addition of the sausages. If you decide to omit the sausages, you may want to increase the smoked paprika to 1 teaspoon.
Some vegetable broths have a lot of sodium, especially if you use vegetable broth cubes or pastes. Most canned beans are also high in sodium, unless you buy brands that are sodium-free. Because of this, you may want to eliminate adding any extra salt.