My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

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  • Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.

  • Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Nutrition Facts

82 calories; protein 1.5g 3% DV; carbohydrates 8.6g 3% DV; fat 5.2g 8% DV; cholesterolmg; sodium 435.9mg 17% DV. Full Nutrition

Reviews (1356)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2007
This is a great recipe! Thanks for sharing. I did make a few additions as others did. The great thing about this recipe is you can tailor it to your tastes without any problem. I used a whole onion. I added celery, shredded carrots as well as basil, oregano, marjoram, cayenne pepper and a few red pepper flakes. As a final touch I added some thinly sliced smoked sauasge. And as always, when I make any soup I use boxed chicken stock. It is so much more flavorful than boullion or broth and not nearly as salty. After simmering together for less than an hour it tasted like it had cooked all day. So flavorful and wonderful!!! Will definitely make again. Read More
(1320)

Most helpful critical review

Rating: 3 stars
11/11/2011
It seems like a good base for what could be a great soup. I read a lot of reviews that say it tastes even better the next day and I'm looking forward to that. I used canned chopped tomatoes and added the juice in (didn't want to waste it) and I'm glad I did, it definitely added to what would otherwise be a relatively plain broth. I think it's lacking in some dimension ... perhaps more veggies or another spice). That being said ... I'm sitting on my couch, wrapped in a blanket eating/drinking this soup with a box of tissues next to me and I already feel like it's giving my cold a run for it's money! I'm not tossing this soup out! Read More
(92)
1703 Ratings
  • 5 star values: 1253
  • 4 star values: 371
  • 3 star values: 53
  • 2 star values: 18
  • 1 star values: 8
Rating: 5 stars
01/31/2007
This is a great recipe! Thanks for sharing. I did make a few additions as others did. The great thing about this recipe is you can tailor it to your tastes without any problem. I used a whole onion. I added celery, shredded carrots as well as basil, oregano, marjoram, cayenne pepper and a few red pepper flakes. As a final touch I added some thinly sliced smoked sauasge. And as always, when I make any soup I use boxed chicken stock. It is so much more flavorful than boullion or broth and not nearly as salty. After simmering together for less than an hour it tasted like it had cooked all day. So flavorful and wonderful!!! Will definitely make again. Read More
(1320)
Rating: 5 stars
03/17/2006
I made this soup for its healing benefits, but I ended up loving it so much I'd make it anytime! It truly is "healing" and not just for cold/flu season, but this could also greatly benefit those with certain digestive conditions. (Cabbage being excellent for stomach ulcers, for one thing.) I found the amount of cabbage in the original recipe to be just right and did not add extra as other reviewers did. I did however, increase the onion to a whole medium-sized onion instead of just half, and used 4 garlic cloves instead of 2. I also added a little Italian seasoning to it, a pinch of cayenne, and a little black pepper. Read More
(678)
Rating: 4 stars
03/26/2006
So yummy and easy!!!! I only gave it a 4 because once you make it your own it's a 5 star!!!! I did not use any oil, I used olive oil cooking spray to cooked 1 large onion and 1 TBS crushed garlic. Added water, all bullion, 2 stalks of celery, 20 baby carrots cut up, 1 potatoe, tom. w/ juice in can, 1 tsp cayenne pepper, and 1/2 tsp italian seasoning. i thought the amount of cabbage called for was PERFECT!!! I did have to add an additional 1 1/2c of water thr. out cooking. Thank you for the great easy recipe!!! I'm guessing left overs will be wonderful tommorow after the flavors have intensified!!! Thanks for sharing!! This will rock this summer when i have those left over veggies from the garden i'm not sure what to do with!!!!! My boyfriend loved it as well which is a big plus as he's not a huge veggie guy 8 - ) Read More
(409)
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Rating: 5 stars
09/26/2013
9/2013 I've made this many times and love it. Whenever I can, I add some kind of protein... usually beans (pinto, garbanzo, black...doesn't matter). The other option is serving over some leftover shredded chicken. It may just be soup, but with a little thought the nutritional value is excellent. I found this recipe to be perfect as written. It is not supposed to be a thick soup, but a consume based one. I think there is confusion about how much cabbage to add because they do vary in size alot. Maybe trying to pin down a weight (like 1/2 of a 2 lb head) would give a little more guidance. Thanks for a great recipe! Read More
(212)
Rating: 5 stars
09/29/2006
Wow, is this a great soup! Absolutely our new favorite comfort food! I used chicken broth instead of water and also added some baby carrots and canned corn to my pot. I have made this several times now and it always turns out fabulous... is even better the next day. Eat with some crusty french bread and it's heaven! Thanks so much for the great recipe! Read More
(174)
Rating: 4 stars
11/21/2006
I decided to try this last night since I'm fighting a cold. It was delicious! I did make a few changes though, which is why I only gave it four stars. I used 8 chicken bouillon cubes instead of 4, plus I added extra herbs & a pinch of red pepper flakes as someone suggested. I substituted 1/2 tsp. onion powder for the onion and used more garlic than called for. Since I left out the onion, I only needed 1 tsp. of olive oil to sautee the garlic. We served the soup with some French bread brushed with olive oil and sprinkled with garlic salt & Parmesan cheese then toasted. It was an excellent meal! Read More
(122)
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Rating: 5 stars
08/16/2006
Simply yummy, added lentils to the mix and a bit more liquid. it was devoured! Read More
(93)
Rating: 3 stars
11/10/2011
It seems like a good base for what could be a great soup. I read a lot of reviews that say it tastes even better the next day and I'm looking forward to that. I used canned chopped tomatoes and added the juice in (didn't want to waste it) and I'm glad I did, it definitely added to what would otherwise be a relatively plain broth. I think it's lacking in some dimension ... perhaps more veggies or another spice). That being said ... I'm sitting on my couch, wrapped in a blanket eating/drinking this soup with a box of tissues next to me and I already feel like it's giving my cold a run for it's money! I'm not tossing this soup out! Read More
(92)
Rating: 5 stars
04/06/2006
we loved this soup. As others did I changed it a bit. I used maybe 1/2-1 T of oil. I used a 48 oz can of low-fat/low sodium chicken broth and one C of water with 1 boullion cube. I added about a cup of carrotes diced and 3 stalks of celery diced (which I sauteed with the onions). I used the liquid from the tomatoes too. Oh I added 2 whole cloves of garlic instead of chopping and sauteeing with the onion. We may try it next time with only 1 clove or leave it out all together. Read More
(74)