Ingredients
Method
- Add water, cabbage, onions, celery, and green pepper to a Dutch oven. Bring to a boil, reduce heat to medium, cover, and cook for 10 minutes.
- Stir in the petite diced tomatoes and beef bouillon cubes. Simmer the soup, cover, and cook for 5 minutes. Taste and season with salt and pepper as needed.
Notes
Ingredient Swap: I often use vegetable bouillon cubes instead of beef to make this a vegetarian soup, and the flavor is still wonderfully savory.
Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and get even better by the second day.
Make-
Ahead Advice: You can chop all the vegetables a day in advance and store them together in a container in the fridge to make assembly lightning fast.
Common Mistake: Don't drain the tomatoes.
I learned the hard way that the liquid from the can is essential for the soup's body and flavor, so pour it all in.
Serving Suggestion: I love topping my bowl with a big squeeze of fresh lemon juice and a sprinkle of red pepper flakes for a bright, spicy kick.
Equipment Note: If you don't have a Dutch oven, a large, heavy-bottomed pot works perfectly here.
Just make sure it has a tight-fitting lid.