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Tomato and Cabbage Soup with carrots, tomatoes, cabbage, and greenery in a white bowl with a cutting board of greenery on the left side of the photo.

Tomato and Cabbage Soup

Tomato and Cabbage Soup

A savory tomato-based soup made with cabbage, onion, and garlic.
Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dishes, Sides, Soups and Stews
Servings 8 Servings

Ingredients
  

  • 4 cups water
  • One (15-ounce) can diced tomatoes with seasoning, any flavor
  • 3 tablespoons tomato paste
  • 1 cup onion, chopped
  • 2 cloves garlic, minced, or ¾ teaspoon garlic powder
  • 2 cups cabbage, shredded
  • 4 cubes low-sodium chicken stock or bouillon
  • ½ teaspoon pepper

Instructions
 

  • Add four cups of water to a large pot and bring to a boil.
  • To the pot, add diced tomatoes, tomato paste, chopped onion, garlic or garlic powder, and shredded cabbage.
  • Add stock cubes and salt and pepper to taste.
  • Bring to a low boil and cook for 20-30 minutes or until cabbage is tender.

Notes

Change it Up
  • Try adding ½ cup diced carrots and celery for added color and flavor.
Prep Tip
  • Freeze extra tomato paste in ice cube trays. Once frozen, pop them out and put them in a plastic bag. Use one at a time in soups and stews for extra flavor.

Nutrition

Serving: 1 cupCalories: 41calCarbohydrates: 8.5gProtein: 1.9gFat: 0.3gSodium: 228mgFiber: 1.4g
Keyword Canned, Comfort Food, Fall, One Pot Meals, Slow Cooker