Cabbage, Potato, and Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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. Ingredients:
1/4 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 |
1/2 head cabbage, finely chopped |
1 (28 ounce) can whole tomatoes with basil, undrained and chopped |
1/2 cup ketchup |
1 teaspoon hot sauce |
1 teaspoon italian seasoning |
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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