Cabbage And Tomato Soup
A hearty, flavorful cabbage and tomato soup with fresh herbs and vegetables, perfect for a comforting, nourishing meal suitable for all seasons.
Ingredients
Instructions
- Wash, drain, and shred the cabbage.
- Place the tomato juice in a large nonaluminum saucepan with an equal amount of water.
- Add the shredded cabbage to the saucepan.
- Bring the mixture slowly to a boil.
- Cover and simmer for 10 minutes.
- Add the bouillon cubes, lemon juice, salt, pepper, and any other desired spices and vegetables.
- Cover and cook slowly for an additional 5 to 15 minutes, depending on the preferred doneness of the vegetables.
- Serve hot and reheat slowly for best results.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the soup. If fresh basil isn't available, dried basil can be used as a substitute. You can also adjust the acidity by adding a little sugar or using a different type of tomato product. To make this recipe heartier, feel free to incorporate beans or lentils, making it a great option for Vegan recipes.
Serving Suggestions
Serve this soup hot, garnished with fresh basil for a vibrant touch. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a heartier option, consider serving it alongside grilled cheese sandwiches or a side of Aunt Gracie's Brine Pickles for a salty crunch.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove over low heat to maintain the best flavor and texture. If the soup thickens in the fridge, add a bit of water or broth when warming it up to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage And Tomato Soup contains roughly 70 calories, with 5g protein, 12g carbohydrates, and 2g fat. It is an excellent source of iron (64% of the Daily Value), vitamin C (33% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 464mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned tomato juice?
Yes, you can use fresh tomatoes! You will need about 12-15 medium tomatoes, peeled and crushed to replace the canned tomato juice. This will give the soup a fresher taste, but make sure to adjust the water accordingly.
Is it possible to make this soup in a slow cooker?
Absolutely! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to develop more deeply, enhancing the overall taste.
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance, which allows the flavors to meld beautifully. Just store it in the fridge and reheat gently on the stove before serving. It’s perfect for batch cooking!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).