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Cabbage, Potato, and Tomato Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Budget-friendly vegetable soup with optional meat for a hearty twist. Perfect for winter nights with crusty bread. Ideal for using up leftover veggies.
Ingredients:
  • 0.25 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
  • 0.5 head cabbage, finely chopped
  • 1 (28 ounce) can whole tomatoes with basil, undrained and chopped
  • 0.5 cup ketchup
  • 1 teaspoon hot sauce
  • 1 teaspoon Italian seasoning
Instructions:
  • In a large pot, melt butter over medium-high heat. Sauté onion, potatoes, celery, and garlic in the butter until onion and celery are translucent, about 5-7 minutes. Add water and dissolve chicken bouillon. Bring to a boil and simmer until potatoes are fork-tender, about 5 minutes.
  • Incorporate cabbage into the bubbling mixture. Lower heat to medium. Introduce tomatoes with juices, ketchup, hot sauce, and Italian seasoning; mix well. Let it simmer for around 15 minutes to blend the flavors.

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