Cabbage & Tomato Soup

A can of tomato juice, 4 cups of chicken or vegetable broth (I had some frozen in my freezer), a small cabbage, an onion, a little olive oil for frying, black pepper, and a dash of red pepper flakes (optional). That’s it!

I like to keep plenty of frozen chicken broth on hand. My easy slow cooker recipe is here.

Cut the onion in half and then thinly slice each half.

Add the tomato juice, broth, pepper, and pepper flakes (if using). You can see I didn’t thaw my chicken broth first. It’s ok with this recipe. I also only had 3 cups of frozen broth (the recipe needs 4) so I added a cup of water to make up the difference.

Bring to a boil, reduce heat, cover and simmer until cabbage is tender, about 20-30 minutes.

2-3 Tablespoons Olive Oil

1 medium Onion, thinly sliced

1 small head of Cabbage, quartered and sliced thin

1 (48 oz.) can Tomato Juice

1-quart/4 cups Chicken Broth

Dash of Hot Pepper Flakes (optional)

¼ teaspoon pepper

Salt to taste

1. Heat oil in a large stockpot over medium-high heat.  Add onions and sauté just until they start to get a tinge of color.

2. Add sliced cabbage and sauté just until cabbage begins to get a tinge of color.

3. Add tomato juice, broth, pepper, and pepper flakes (if using). Bring to a boil, reduce heat, cover and simmer until cabbage is tender, about 20-30 minutes.

4. Add salt to taste.