Cabbage, Potato, and Tomato Soup
Description
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
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1 onion, chopped
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3 potatoes, diced
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3 stalks celery, chopped
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3 cloves garlic, minced
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4 cups water
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2 cubes chicken bouillon
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1/2 head cabbage, finely chopped
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1 (28 ounce) can whole tomatoes with basil, undrained and chopped
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1/2 cup ketchup
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1 teaspoon hot sauce
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1 teaspoon Italian seasoning
Directions
1
Melt butter in a large pot over medium-high heat. Cook and stir onion, potatoes, celery, and garlic in melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour water over vegetable mixture; stir chicken bouillon into mixture until dissolved. Bring mixture to a boil; cook at a boil until potatoes are fork-tender, about 5 minutes.
2
Stir cabbage into boiling mixture. Reduce heat to medium. Add tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow mixture to simmer until flavors have a chance to mix, about 15 minutes.