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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My body craves this soup whenever I have a cold, but its good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too! Ingredients:
3 tablespoons olive oil |
1/2 onion, chopped |
2 cloves garlic, chopped |
2 quarts water |
4 teaspoons chicken bouillon granules |
1 teaspoon salt, or to taste |
1/2 teaspoon black pepper, or to taste |
1/2 head cabbage, cored and coarsely chopped |
1 (14.5 ounce) can italian-style stewed tomatoes, drained and diced |
Directions:
1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
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