Tomato Cabbage Soup Recipes

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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

TOMATO CABBAGE SOUP



Tomato Cabbage Soup image

This is the best cabbage soup I have ever tasted. I found this recipe in an old cookbook. I changed some of the ingredients as I love a thick soup, the chili sauce adds a lot of flavor to the soup.

Provided by bergmanm

Categories     Low Protein

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons margarine
2 cups onions, chopped
1 cup celery, chopped
2 (14 ounce) cans tomatoes (broken up)
8 cups cabbage, coarsely chopped
2 cups carrots, sliced
1/4 cup chili sauce
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 cups water
2 tablespoons beef bouillon
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves

Steps:

  • Melt margarine in large dutch oven or soup pot.
  • Add onion and celery.
  • Saute until soft.
  • Add remaining ingredients.
  • Bring to a boil, stirring often.Cover.
  • Boil slowly until vegetables are tender.

CABBAGE TOMATO SOUP



Cabbage Tomato Soup image

Make and share this Cabbage Tomato Soup recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 onion, diced
8 cups green cabbage, shredded
1/2 cup flour
4 cups tomatoes (fresh or canned)
2 cups tomato juice
1 tablespoon caraway seed
2 cups chicken broth
2 tablespoons honey
1/4 teaspoon black pepper
1 lemon, juice of
low-fat sour cream, for garnish

Steps:

  • Saute olive oil in a heavy soup pot.
  • Saute onion and cabbage. Cook until cabbage is limp.
  • Sprinkle flour over cabbage and mix well.
  • Add the tomatoes, tomato juice, caraway seeds, chicken broth, honey,pepper, and lemon juice.
  • Simmer for 30 minutes.
  • Serve garnished with sour cream.

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

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!

CABBAGE AND TOMATO CHICKEN SOUP



Cabbage and Tomato Chicken Soup image

This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens.

Provided by PanNan

Categories     Whole Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 lbs chicken
1/2 head cabbage, shredded
1 large onion, sliced
2 tomatoes, peeled and coarsely chopped
3 carrots, sliced
3 garlic cloves, minced
3 tablespoons fresh chives, chopped or 1 tablespoon dried chives
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
salt
pepper, freshly ground

Steps:

  • Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
  • Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
  • Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
  • Simmer until the meat is heated through, and serve.

Nutrition Facts : Calories 701.7, Fat 45.8, SaturatedFat 13.1, Cholesterol 226.8, Sodium 249.7, Carbohydrate 11.8, Fiber 3.7, Sugar 6, Protein 58.3

CABBAGE FAT-BURNING SOUP



Cabbage Fat-Burning Soup image

This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.

Provided by Nell Marsh

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

Time 45m

Yield 15

Number Of Ingredients 10

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Steps:

  • Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 20.7 g, Fat 0.5 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 483.1 mg, Sugar 12.1 g

HAMBURGER SOUP WITH CABBAGE



Hamburger Soup with Cabbage image

A hearty tomato-based hamburger soup made with ground beef, fresh cabbage, and other fresh vegetables.

Provided by topazintn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h40m

Yield 10

Number Of Ingredients 17

1 tablespoon vegetable oil
1 pound lean ground beef
2 medium onions, chopped
1 medium head cabbage, chopped
4 medium carrots, chopped
4 stalks celery, chopped
8 cups water
2 (14 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 cubes beef bouillon
1 (2.4 ounce) package vegetable soup mix
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning, or more to taste
½ teaspoon garlic powder
1 splash red wine
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Cook and stir ground beef and onions in the hot skillet until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  • Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  • Reduce heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 21.7 g, Cholesterol 27.6 mg, Fat 8.3 g, Fiber 5.2 g, Protein 12.1 g, SaturatedFat 2.9 g, Sodium 1149.3 mg, Sugar 10.8 g

TOMATO SOUP CABBAGE ROLLS



Tomato Soup Cabbage Rolls image

Delicious with a little tang. Be careful not to burn these, checking them often in the last 1/2 hour of cooking.

Provided by Jen in Victoria

Categories     < 4 Hours

Time 3h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup rice, cooked
1 1/2 lbs ground beef
1 large onion, chopped
1 egg
1/8 cup ketchup
1 tablespoon Worcestershire sauce
1 cabbage
2 (284 ml) cans tomato soup
1 cup vinegar

Steps:

  • Boil cabbage and shave thick part of stem. Let cool slightly.
  • Fry beef with onion.
  • Add egg, rice, ketchup and Worcestershire sauce.
  • Fill each cabbage leaf with this mixture, then roll up and place in a roasting pan.
  • In a large bowl, mix the 2 cans of tomato soup with the vinegar and 1 can of water; pour over cabbage rolls.
  • Bake covered for 2 hours at 350 degrees.

Nutrition Facts : Calories 489.1, Fat 18.7, SaturatedFat 7.2, Cholesterol 108.1, Sodium 550.3, Carbohydrate 50.9, Fiber 5.8, Sugar 14.7, Protein 28

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