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Smokey Country Soup

Yield1 Serving

Inspired by a Spanish chickpea soup, our version embodies the rich, smoky flavor prized in the Spanish countryside.

Smoked Country Soup recipe

 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.

Serves 4-6

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.