Cabbage Soup With Attitude
Back in the day, there was a cabbage soup people enjoyed when trying to eat lighter. This delicious soup reminds us of that... but better. It's fresh, hearty, and full of veggies and flavor. There's a slight kick, but the spice can be adjusted by cutting back on the red pepper flakes. The V8 juice is optional, but we recommend using it. The tomato juice helps add acidity to the soup. This winter soup will be perfect on a cool, crisp day.
Ingredients
- 3 tablespoon(s) olive oil
- 2 medium onions, coarsely chopped
- 4-5 stalk(s) celery, sliced
- 3-4 medium carrots, sliced or coarsely chopped
- 1 medium bell pepper, diced
- 4 clove(s) garlic, minced
- 3 quart(s) homemade or low-sodium chicken stock
- 2 tablespoon(s) dried basil
- 3 tablespoon(s) dried chives
- 2 tablespoon(s) Italian seasoning
- 1 tablespoon(s) oregano
- 2 teaspoon(s) ground marjoram
- 1 teaspoon(s) red pepper flakes, or more to taste
- - salt, to taste
- 2 teaspoon(s) fresh cracked black pepper, or more to taste
- 1 - head cabbage, cored and coarsely chopped
- 2 can(s) petite or regular diced tomatoes with juice (14.5 oz each)
- 1 can(s) V-8 juice (11.5 oz; optional)
Directions
- 1
In a large stockpot, heat olive oil over medium heat. Stir in onion, celery, bell pepper, carrots, and garlic. Cook until onion is transparent, about 5 minutes.
- 2
Stir in chicken stock, dried seasonings, salt, and pepper.
- 3
Bring to a boil. Then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
- 4
Stir in tomatoes and optional V-8 juice. Return to a boil. Then simmer for 15 to 30 minutes; stirring often.
- 5
Taste and adjust seasonings as needed. NOTES: I like a little bit of heat, so I add 2 tsp of red pepper flakes. And I like the taste of Italian seasoning with the cabbage (go figure!) so I add 3 Tbsp to suit my taste. You can always start sparingly, taste, and adjust seasonings as desired.