Rating: 4.5 stars
135 Ratings
  • 5 star values: 94
  • 4 star values: 22
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 2

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Recipe Summary

prep:
20 mins
cook:
3 hrs 40 mins
total:
4 hrs
Servings:
20
Yield:
5 quarts
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped cabbage into an 8-quart soup pot.

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  • Microwave diced carrot in 2 tablespoons water for 6 minutes on high.

  • Microwave diced celery in 2 tablespoons water for 4 minutes on high.

  • Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.

  • Reduce heat to simmer and cook for 2 to 3 hours.

  • Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

Nutrition Facts

39 calories; protein 1.2g; carbohydrates 8.4g; fat 0.2g; sodium 268.5mg. Full Nutrition
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