Cabbage Soup
Ingredients
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1 large head of cabbage, chopped
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2 small onions, diced
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2 cans (14.5 oz each) stewed tomatoes (with juice)
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1 packet Lipton Onion Soup Mix (any flavor you like)
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1 large celery stalk, chopped finely
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3 medium carrots, sliced (optional, adds sweetness & color)
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1 green bell pepper, chopped (optional for extra flavor)
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6–8 cups water or low-sodium vegetable/chicken broth
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1–2 cloves garlic, minced (optional but great for flavor)
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Salt & pepper to taste
👩🍳 Instructions
Step 1: Prepare the Vegetables
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Chop the cabbage into bite-sized chunks.
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Dice the onions, slice the celery, and prep any optional veggies (carrots, peppers, etc.).
Step 2: Sauté for Flavor (Optional)
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In a large soup pot, heat a tablespoon of olive oil.
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Sauté the onions, garlic, and celery for 3–4 minutes until softened.
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This step deepens the flavor but you can skip it if you want a lighter version.
Step 3: Add the Base
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Stir in the stewed tomatoes (with juice), chopped cabbage, and soup mix.
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Pour in water or broth until vegetables are fully covered (6–8 cups).
Step 4: Simmer
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Bring to a boil, then reduce heat to low.
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Cover and let simmer for 30–40 minutes, stirring occasionally, until cabbage and vegetables are tender.
Step 5: Taste & Adjust
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Season with salt and pepper to taste.
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If you want extra richness, add a splash of tomato paste or a dash of hot sauce for a kick.
Step 6: Serve
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Enjoy warm with a slice of whole-grain bread or crackers.
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Store leftovers in the fridge for up to 5 days – the flavor actually gets better as it sits!
🌟 Tips & Variations
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Make it spicy → Add red pepper flakes or jalapeños.
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Boost protein → Stir in cooked beans (like white beans or kidney beans) or shredded chicken.
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Make it hearty → Add diced potatoes or zucchini.
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Freeze it → Cabbage soup freezes well; cool completely, portion into containers, and freeze for up to 3 months.
