We ate about half the lentil-cabbage soup for dinner the night I made it. I decided to try to turn the leftovers into a new soup. After dinner, I added a few more ingredients to turn it into this smoky chickpea, cabbage, and lentil soup.

The recipe below follows what I actually did. If you don't want to build this soup from a pre-existing soup, you can follow the link to the recipe I used for direction/inspiration to make this soup directly.

Smoky Chickpea, Cabbage, and Lentil Soup

Adapted from The First Mess

Ingredients

• 1/2 recipe Cabbage-Lentil Soup
• 1/4 tsp. hot paprika
• 1/4 tsp. smoked paprika
• 1 tsp. dried thyme
• 1 Tbsp. tomato paste
• 2 c. cooked chickpeas
• 1 c. chopped kale
• 1 tsp. dark soy sauce
• 3-4 drops liquid smoke
• bones from beef rib roast¹ (optional)

Directions

1. Add all ingredients to soup and mix well.
2. Cover and simmer for at least 20 minutes.
3. Serve with salad and garlic toast.

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¹ A few months ago I disassembled a rib roast for a recipe. I used the meat, but didn't need the bones so I tossed them in the freezer in the hopes of finding a use for them later. I don't think this soup particularly needed the meat added to it, but I had it available and it needed to be used up. It certainly didn't hurt, I just don't think it necessarily added much. If you've got some bones or scraps of meat that seem like they'd go well in soup, toss them in², but don't sweat it if you don't. ^Back
2 If the bones have already been cooked (leftover after cooking a roast or similar), just toss them straight in. If the bones are raw (as mine were), slather them with a bit of olive oil, season with salt and pepper, and roast for an hour or so before adding them to the soup. ^Back