Cabbage, Potato, and Tomato Soup Recipe -
Cabbage, Potato, and Tomato Soup Recipe
  • READY IN 50 mins

Cabbage, Potato, and Tomato Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Mar 01, 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.

Most Helpful Critical Review
Jan 15, 2012

I liked that this soup had a lot of vegetables. It was also pretty quick to put together. The only change I made was using butter with canola oil and I only had diced tomatoes, so I added some basil to them. However, the thing I did not care for is it had a "tart bite" to it. I am assuming it was from the ketchup, as I have never put that in soup, but I don't know.


64 Ratings

Feb 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!

Feb 07, 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.

Dec 10, 2011

Really enjoyed this soup. Made a few adjustments by adding carrots and squash. Instead of water, we used veggie broth mixed with vegetable juice So good!! Next day leftovers, we added elbow pasta, didn't last long :)

Mar 21, 2011

Recipe is a good way to make use of leftovers, as said by others. I added some bulk italian sausage to the soup to give it some extra zip and make it a bit heartier.

May 05, 2011

This was very good. I thought it needed a little more "depth" of flavor. I added 1 to 1 1/2 tsp turmeric, but felt it still needed something. I added a package of Uncle Ben's Brown Rice and Barley medley. This gave it a little bit of a chewy texture. It didn't last very long with these two additions.

Mar 28, 2011

Fantastic! Followed the recipe exactly and it turned out great!


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  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 549 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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