My body craves this cabbage soup whenever I have a cold, but it's equally delicious on a cold winter's night. It's so easy to make; add extra vegetables, leftover chicken, or rice for a more substantial meal.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
82 Calories
Recipe Instructions
Step 1
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Step 2
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Step 3
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Ingredients
3 tablespoons olive oil
1 teaspoon salt, or to taste
½ onion, chopped
2 cloves garlic, chopped
2 quarts water
½ teaspoon black pepper, or to taste
4 teaspoons chicken bouillon granules
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
