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
- ¼ 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
- ½ head cabbage, finely chopped
- 1 (28 ounce) can whole tomatoes with basil, undrained and chopped
- ½ cup ketchup
- 1 teaspoon hot sauce
- 1 teaspoon Italian seasoning
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 10