READY IN 50 mins

Cabbage, Potato, and Tomato Soup

Read Reviews (35)

"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." — Lady Kristianna

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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

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.

—lea56

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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.

—Blender Woman

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43 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!

—jojo

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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.

—tara70

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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 :)

—Liz82

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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.

—MasterGrillAZ

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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.

—PBL

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Mar 28, 2011

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

—CanadaRox

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Nutrition

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.

Nutritional Information

Cabbage, Potato, and Tomato Soup

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 144
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 3g 15 %
Cholesterol 12mg 4 %
Sodium 549mg 22 %
Potassium 640mg 18 %
Total Carbohydrates 23.8g 8 %
Dietary Fiber 4.3g 17 %
Protein 3.5g 7 %
Sugars 8.2g
Vitamin A 9 %
Vitamin C 77 %
Calcium 10 %
Iron 18 %
** Thiamin 15 %
Niacin 18 %
Vitamin B6 26 %
Magnesium 14 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.