Cabbage, Potato, and Tomato Soup 16-Mar-2012

Categories: soups Tags: cabbage potatoes tomatoes

Another great soup.


  • 1/4 cup butter or margarine
  • 1 onion, chopped
  • 3 potatoes, diced
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium broth
  • 1/2 head cabbage, finely chopped
  • 1 (28 ounce) can whole tomatoes with basil, undrained and chopped
  • 1 small can tomato paste
  • 1/4 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1 bay leaf


  1. Melt the butter in a large pot over medium-high heat.

  2. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes.

  3. Pour the broth over the vegetable mixture.

  4. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.

  5. Stir the cabbage into the boiling liquid.

  6. Reduce heat to medium.

  7. Add the tomatoes with juices, tomato paste, hot sauce, Italian seasoning; stir to combine.

  8. Allow the mixture to simmer until the flavors bloom, about 15 minutes or longer.