Ingredients
- 3 tablespoons olive oil
- 1 medium head cabbage, cored and coarsely chopped
- 1 medium onion, finely chopped
- 5 cups water
- 2 (10.75 ounce) cans condensed tomato soup
- 2 large potatoes, cubed
- 2 garlic cloves, minced
- 3 cubes beef bouillon
- 3 pinches cayenne pepper, or to taste
- 3 dashes hot pepper sauce, or to taste
- salt to taste
Why This Recipe Is So Tasty
This soup is bright and full of flavor, combining the tanginess of tomatoes with the crunch of cabbage. It’s light but satisfying, making it perfect for any season. Plus, it’s packed with vitamins and fiber, which makes it a wholesome choice for a quick meal.
Quick Kitchen Tips
- Use ripe, fresh tomatoes for the best flavor.
- Sauté the cabbage just until tender to keep a slight bite and texture.
- Adjust the seasoning at the end to balance the acidity and bring out the zesty notes.
- Sauté the cabbage just until tender to keep a slight bite and texture.
- Adjust the seasoning at the end to balance the acidity and bring out the zesty notes.
Step 1
Heat some oil in a large pot over medium heat. Toss in the chopped cabbage and onion, then cover the pot. Let them cook gently, stirring every now and then to keep things from sticking or burning, until the onions turn translucent and the cabbage is nice and soft—this should take about 35 minutes.
Step 2
Once the cabbage and onions are ready, pour in the water and add the tomato soup, diced potatoes, minced garlic, beef bouillon, a pinch of cayenne pepper, a splash of hot sauce, and some salt to taste. Give everything a good stir, then cover the pot again and let it simmer until the potatoes are tender, which usually takes around 25 minutes.
How To Present This Dish
Serve this soup warm with a side of crusty bread or garlic toast. It pairs well with a simple green salad or a sprinkle of grated cheese on top for extra richness. A dollop of sour cream or a few fresh herbs can also enhance the flavors.
Refrigeration Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the cabbage. You can also freeze the soup for up to 2 months; just thaw overnight in the fridge before reheating.
