Chick Pea Vegetable Soup Recipe

• 1 pound dry chick-peas
• 6 c. water
• 4 chicken bouillon cubes
• 1/2 pound all-purpose potatoes, cut into 1/2 inch cubes
• 1 lg. onion, minced
• 2 med. carrots, cut 1/2 inch slices (1/2 c.)
• 3 cloves garlic, pressed
• 1 1/4 teaspoon grnd cumin
• 1/4 teaspoon salt
• 1/4 teaspoon grnd black pepper
• 1 cabbage (about 2 lb.), cut into half and coarsely sliced
• 1/2 c. minced parsley

1. Place chick-pea in large pot with sufficient boiling water to cover.
2. Return to boiling.
3. Let stand 1 hour off heat.
4. Drain.
5. Return chick-pea to pot.
6. Add in 6 c. water and bouillon.
7. Bring to boiling.
8. Lower heat; simmer, covered, 45 min till almost tender.
9. Remove 1 c. peas; chill for burgers.
10. Add in potato, onion, carrot, garlic, cumin, salt and pepper to pot.
11. Simmer, covered, 15 min.
12. Add in 3 c. slices cabbage to soup.
13. Chill remainder for Tuesday's stir-fry cabbage and the mustardy coleslaw.
14. Simmer soup, covered, 15 min till vegetables are tender.
15. Stir in parsley.
16. Makes 4 servings.

chickpeas, water, chicken bouillon cubes, potatoes, onion, carrots, garlic, grnd cumin, salt, grnd black pepper, cabbage, parsley

Taken from cookeatshare.com/recipes/chick-pea-vegetable-soup-54559 (may not work)