“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.” - by Lady Kristianna
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 144 cal
- 7%
- Fat
- 5 g
- 8%
- Carbs
- 23.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (35)
Rate This Recipe
"Positively delicious, this is a keeper at my house. The only thing I changed was adding 2 Tbs. of tomato paste for the ketchup...." See more"
jojo
"Excellent!!!!!! 5 stars Dried basil works great and I used 1, 14oz can chicken broth and 4 cups water. Will use this recipie again!..." See more"
tara70
"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 d..." See moreefinitely make this again and again. Super easy too. I love that you can basically add any vegetable have around."
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