Best 6 Cabbage Tomato And Vegetable Soup Recipes

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Indulge in the heartwarming flavors of a classic comfort food with our comprehensive guide to making a delectable cabbage, tomato, and vegetable soup. This delicious and versatile dish is a symphony of fresh, vibrant ingredients simmered to perfection, offering a comforting and nutritious meal that's perfect for any occasion. Whether you're craving a cozy dinner on a chilly evening or a light and refreshing lunch, this soup is sure to tantalize your taste buds and leave you feeling satisfied and nourished. So, gather your ingredients, fire up the stove, and embark on a culinary journey towards creating the ultimate cabbage, tomato, and vegetable soup.

Check out the recipes below so you can choose the best recipe for yourself!

CABBAGE, TOMATO AND VEGETABLE SOUP



Cabbage, Tomato and Vegetable Soup image

This soup is inexpensive, easy, totally customizable, super healthy and, most importantly, really good. I have served it with crusty bread or a big scoop of brown rice right in the middle of the bowl. Also great with sour cream and hot sauce. Yum.

Provided by bunnybum

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, minced
5 carrots, chopped
5 celery ribs, chopped
4 ounces tomato paste
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper
15 ounces crushed tomatoes (big can)
5 cups beef broth
1 medium head of cabbage, chopped

Steps:

  • saute the onion in the olive oil for five minutes in a big pot.
  • add the garlic and saute for another three minutes. stir well.
  • add the celery and carrots and saute for five more minutes. stir well.
  • add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
  • add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!

VEGAN CABBAGE SOUP



Vegan Cabbage Soup image

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Steps:

  • In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.

SPICY TOMATO CABBAGE SOUP



Spicy Tomato Cabbage Soup image

This cabbage soup is perfect for a chilly winter night. I like my food fairly spicy, so be sure to adjust spices if this is not the case for you. I eat this with a small dollop of sour cream on top and a slice of crusty bread to mop up any remaining soup with!

Provided by ebrunworth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

3 tablespoons olive oil
1 medium head cabbage, cored and coarsely chopped
1 medium onion, finely chopped
5 cups water
2 (10.75 ounce) cans condensed tomato soup
2 large potatoes, cubed
2 garlic cloves, minced
3 cubes beef bouillon
3 pinches cayenne pepper, or to taste
3 dashes hot pepper sauce, or to taste
salt to taste

Steps:

  • Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes.
  • Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 27.7 g, Fat 5.2 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 645.5 mg, Sugar 8.4 g

CABBAGE-VEGETABLE SOUP



Cabbage-Vegetable Soup image

This winter soup is well-spiced and full of nourishing vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 13

2 medium leeks, white and light green parts only
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced small
6 cups low-sodium chicken broth
2 bay leaves
1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leaves

Steps:

  • Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
  • Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

CABBAGE, POTATO, AND TOMATO SOUP



Cabbage, Potato, and Tomato Soup image

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.

Provided by ladykristianna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

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

Steps:

  • 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 water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. 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, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield about 8 servings (2 quarts).

Number Of Ingredients 13

1 medium onion, chopped
2 tablespoons butter
4 cups water
2-1/2 pounds fresh tomatoes, peeled and chopped
2 medium carrots, diced
1 celery rib, finely chopped
3 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

Nutrition Facts :

Tips:

  • Choose the right Cabbage: Select a firm, heavy head of cabbage with tightly packed leaves. A good quality cabbage will contribute to the overall flavor of the soup.
  • Use Variety of Vegetables: Don't limit yourself to just cabbage and tomatoes. Feel free to add other vegetables like carrots, celery, bell peppers, green beans, or corn to make the soup more colorful and nutritious.
  • Enhance the Flavor: Add a touch of acidity with lemon juice or vinegar to balance the sweetness of the vegetables. You can also use herbs like parsley, thyme, or oregano to enhance the flavor profile.
  • Don't Overcook the Vegetables: Overcooked vegetables can lose their vibrant color and texture. Aim for a tender-crisp texture to retain the nutrients and flavors.
  • Serve with Accompaniments: Serve the soup with a side of crusty bread, crackers, or a dollop of sour cream to enhance the overall dining experience.

Conclusion:

Cabbage, tomato, and vegetable soup is a wholesome and comforting dish that is perfect for a chilly day. With its vibrant colors, delicious flavors, and versatility, it's a crowd-pleaser that can be enjoyed by people of all ages. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying lunch, this soup is sure to hit the spot. So, gather your ingredients, put on your apron, and let's get cooking!

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