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Cabbage, Potato, and Tomato Soup

Cabbage, Potato, and Tomato Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Lady Kristianna

Lady Kristianna

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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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 549 mg
  • 22%

Based on a 2,000 calorie diet

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.
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Reviews

lea56
104

lea56

3/1/2011

Positively delicious, this is a keeper at my house. The only thing I changed was adding 2 Tbs. of tomato paste for the ketchup.

jojo
56

jojo

2/28/2011

Excellent!!!!!! 5 stars Dried basil works great and I used 1, 14oz can chicken broth and 4 cups water. Will use this recipie again!

tara70
53

tara70

2/7/2011

Wow! Such a yummy and hearty soup! And no meat! I made it tonight and my family loved it. Only change I made was to add chopped carrots and I used Italian diced tomatoes and a little salt. Will definitely make this again and again. Super easy too. I love that you can basically add any vegetable have around.

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