Cabbage Soup Recipe
This hearty Cabbage Soup Recipe is loaded with cabbage, carrots, celery, and a savory tomato base. It’s a one-pot wonder that’s comforting, flavorful, and perfect for meal prep or serving a crowd. Naturally gluten-free with simple ingredient swaps!
20 Servings
Ingredients
- ½ medium head cabbage chopped
- 4 large carrots cubed
- 1 sweet onion minced
- 4 stalks celery cubed
- ¾ cup ketchup
- 1 ½ cups tomato-vegetable juice cocktail
- 3 cups vegetable broth
- 1 14.5-ounce can chicken broth
- 1 14.5-ounce can peeled and diced tomatoes
- Water to fill cans after use
Instructions
Prepare the Pot
- Place the chopped cabbage into a large 8-quart soup pot, ensuring enough space for all the ingredients to be combined.
Microwave Vegetables
- Dice the carrots and place them in a microwave-safe dish with 2 tablespoons of water. Microwave on high for 6 minutes. Repeat this process for the celery, microwaving it for 4 minutes.
Combine Ingredients
- Add the microwaved carrots and celery to the pot along with the minced onion. Stir in the ketchup, tomato-vegetable juice cocktail, vegetable broth, chicken broth, and diced tomatoes. Refill the empty broth and tomato cans with water and add to the pot for additional liquid.
Initial Boil
- Cover the pot and bring the mixture to a boil over high heat. Allow it to boil for approximately 30 minutes, stirring occasionally to ensure the ingredients are well mixed.
Simmer the Soup
- Reduce the heat to low and let the soup simmer gently for 2 to 3 hours. Stir occasionally to prevent any sticking or uneven cooking.
Serve and Season
- Ladle the soup into bowls and serve with slices of crusty French baguette. Provide salt, black pepper, and Tabasco sauce at the table for seasoning to individual taste preferences.
Notes
To make this soup completely gluten-free, ensure your ketchup and tomato-vegetable juice cocktail are certified gluten-free. Additionally, double-check the labels on your chicken broth and vegetable broth for any hidden gluten-containing ingredients.