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Old-World Cabbage Soup
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 details
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 40 mins |
| Total Time: | 4 hrs |
| Servings: | 20 |
| Yield: | 5 quarts |
Ingredients
- ½ medium head cabbage, chopped
- 4 large carrots, cubed
- 1 sweet onion, minced
- 4 stalks celery, cubed
- ¾ cup ketchup
- 1 ½ cups tomato-vegetable juice cocktail
- 3 cups vegetable broth
- 1 (14.5 ounce) can chicken broth
- 1 (14.5 ounce) can peeled and diced tomatoes
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