Vegetables galore—carrots, celery, green beans, tomatoes, kidney beans, and cabbage—swim in the most vibrant Italian flavored tomato broth in this recipe for Cabbage Soup.  It’s inherently gluten-free, very adaptable, filling, and nutritious. Complete with directions, you may change out the veggies for anything you choose and top it with your choice of rice, barley, pasta, Italian sausage, chicken, ham, or corned beef.  In other words, nutritious comfort food—this low-calorie dish is flavorful, uncomplicated, and ready in no time at all.  The leftovers are perfect for a quick weeknight meal.
Can you remember a day when you opened your fridge and saw just one perfectly nice head of cabbage? You won’t find many vegetables that can hold their own against cabbage. With just a few more pantry items, you can whip up this healthy, flavorful, and refreshing cabbage soup—even if you’re short on cabbage in your fridge.

What You Need:

5 finely chopped carrots, 3 chopped onions, and 2 cans of whole peeled tomatoes (16 oz each) with liquid

Chopped cabbage (one big head) and dry onion soup mix (one ounce)

2 quarts of tomato juice, 1 can (15 oz.) of sliced green beans (drained)

1/2 diced green bell pepper

One 14-oz can of beef broth; ten chopped stalks of celery

Recipe for Cabbage Soup

In a big saucepan, combine the following vegetables: carrots, celery, onions, tomatoes, cabbage, green beans, peppers. Coat the veggies with water and add onion soup mix, tomato juice, beef broth, and plenty of water. Continue simmering until the veggies are soft. It has a few days of shelf life in the fridge.