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Vegetable Cabbage Soup

cabbage soupCabbage soup has been a go-to staple in my life for many years. My mother made cabbage a million-and-one ways when I was growing up and soup tended to be one of them.

I tend to have a problems with never making it the same way twice. There are times I will toss in a bunch of vegetables (especially when they are close to going bad) and then there are times when it’s nothing more than my homemade canned tomatoes and cabbage.  It’s a healthy, warm alternative to salads, which I find much harder to eat in the winter months.

There is also a milk based cabbage soup, which funny and true – I didn’t think about until typing this post. I’ll have to ask my mom about that because I remember it, but I probably haven’t had it since I was a kid.

My homemade canned tomatoes have tomatoes, green bell peppers, onions and garlic.

cabbage in the kitchen for cabbage soup

I remember the first time I attempted to make a cabbage soup was about 10 years ago when I was doing Weight Watchers. One of the first recipes they give you in their 1 Point Vegetable Soup. That soup was chock- full of great vegetables, but even then I could never make it the same way twice.

This is like the ‘everything-but-the-kitchen-sink’ of soups because you can throw as little or as much as you want in there and still have a great tasting soup.

cabbage soup on the stove


For this particular pot of soup I used my own quart jars of canned tomato. If you do not can your own tomatoes you can replace with stewed canned tomatoes from the store. To that add 2-3 green bell peppers and at least 1/2 of an onion. Then continue on with the rest of the recipe.

Vegetable Cabbage Soup

Chrystal Mahan YUMeating.com


  • 3 Quarts of homemade canned tomatoes or stewed tomatoes from the store
  • 1/2 jar of water
  • salt
  • pepper
  • garlic powder
  • onion powder
  • 1/2 large head of lettuce diced
  • 2 green bell peppers diced (if using store-bought tomatoes add 2 more peppers)
  • If using store-bought tomatoes you will need 1/2 of an onion diced


  • Combine all ingredients in a large stockpot and simmer on lowest setting for 2-3 hours or until cabbage is tender.
  • Season with salt, pepper, onion powder and garlic powder to your tastes.


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