My body craves this cabbage soup whenever I have a cold, but it's equally comforting on a cold winter's night. It's so easy to make; add extra vegetables, leftover chicken, or rice for a more substantial meal.
Ingredients
- 3 tablespoons olive oil
- 0.5 onion , chopped
- 2 cloves garlic , chopped
- 2 quartss water
- 4 teaspoons chicken bouillon granules
- 1 teaspoon salt , or to taste
- 0.5 teaspoons black pepper , or to taste
- 0.5 heads cabbage , cored and coarsely chopped
- 1 can Italian-style stewed tomatoes , 14.5 ounce
Instructions
-
1
Heat olive oil in a large stockpot over medium heat. Stir in onion and garlic; cook until onion has softened, about 5 minutes.
-
2
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
-
3
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
-
4
Serve hot and enjoy!
Nutrition Facts
Per serving
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