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2 tablespoons cooking oil
3 cups tomato juice
5 cups water
2 cloves garlic
1 cup chopped onions
1/2 cup chopped parsley
2 celery stalks, cut in half
1 teaspoon marjoram or oregano
salt and pepper to taste
2 carrots, sliced crosswise
1 can chickpeas, drained
2 medium parsnips, sliced crosswise
1 large potato, cubed
2 cups shredded cabbage (optional)
1. Heat oil in a large pan.
2. Add the onion, garlic, celery, carrots, parsnips, and potato to pan; cook over low heat.
3. Add the juice, water, marjoram, oregano, salt, and pepper. Increase the heat and simmer for 20 minutes.
4. Add the drained chickpeas and the cabbage, and cook for another 10 minutes.
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