Cabbage, Potato, and Tomato Soup recipe

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Ingredients

¼ cup butter or margarine
1 onion, chopped
3 potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

Nutrition Info

144.4 calories
carbohydrate: 23.8 g
cholesterol: 12.3 mg
fat: 5 g
fiber: 4.3 g
protein: 3.5 g
saturatedFat: 3 g
servingSize: -
sodium: 549.2 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture, stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil, cook at a boil until the potatoes are fork-tender, about 5 minutes.

  2. Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning, stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Recipe Yield

10 servings

Recipe Note

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

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