Cabbage Soup

Ingredients

1 large head of cabbage, chopped
2 small onions, diced
2 cans (14.5 oz each) stewed tomatoes (with juice)
1 packet Lipton Onion Soup Mix (any flavor you like)
1 large celery stalk, chopped finely
3 medium carrots, sliced (optional)
1 green bell pepper, chopped (optional)
6–8 cups water or low-sodium vegetable/chicken broth
1–2 cloves garlic, minced (optional)
Salt & pepper to taste

Directions

Chop the cabbage into bite-sized chunks.

Dice the onions, slice the celery, and prep any optional veggies (carrots, peppers, etc.).

In a large soup pot, heat a tablespoon of olive oil.

Sauté the onions, garlic, and celery for 3–4 minutes until softened.

This step deepens the flavor but you can skip it if you want a lighter version.

Stir in the stewed tomatoes (with juice), chopped cabbage, and soup mix.

Pour in water or broth until vegetables are fully covered (6–8 cups).

Bring to a boil, then reduce heat to low.

Cover and let simmer for 30–40 minutes, stirring occasionally, until cabbage and vegetables are tender.

Season with salt and pepper to taste.

If you want extra richness, add a splash of tomato paste or a dash of hot sauce for a kick.

Enjoy warm with a slice of whole-grain bread or crackers.

Store leftovers in the fridge for up to 5 days – the flavor actually gets better as it sits!