Cabbage, Potato, and Tomato Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 144 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.