Cabbage, Potato, and Tomato Soup 16-Mar-2012
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
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 broth over the vegetable mixture.
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, tomato paste, hot sauce, Italian seasoning; stir to combine.
Allow the mixture to simmer until the flavors bloom, about 15 minutes or longer.