Step 1

In a large hot stockpot, sauté onions in ¼ cup of broth untilsoftened.

Step 2

Add green bell peppers and cabbage. Sauté for 5 minutes.

Step 3

Add garbanzo beans, potato, soy sauce, basil, bay leaves,coriander, cumin, and remaining stock, and simmer for 1 hour.

Step 4

Remove 1 cup garbanzo beans from soup stock and puree; addpureed beans back to soup.

Step 5

Remove bay leaves and serve.