Friday, 9 February 2018

Chunky Tomato Cabbage Soup

When Bracha asked me for the recipe for this cabbage soup to share with her readers; my first reaction was to say no because of embarrassment. Not that I’m modest or shy, but because this recipe is so simple. For the amount of compliments this soup received it didn’t seem right to let everyone know just how little effort it takes. I felt that I would disappoint eaters when I would divulge how it is made!

Turns out it's too good not to share! It's easy to make, takes almost no effort or time, uses inexpensive ingredients, and is DELICIOUS to boot!

This recipe is FODMAP friendly. Since onions and garlic fall under the FODMAP umbrella, this cabbage soup is unique since they are not included. DON’T WORRY, you will not miss them! Let me introduce you to the powers of paprika, salt, and pepper. That’s it; there are no other spices or flavourings.

 To begin you will chop two or three large carrots, and boil them in enough water that will cover them.  Sprinkle in you salt, pepper, and paprika to taste. Be generous this is a large recipe with big flavours; it can handle more than you think.

Once it comes to a boil add in one can chopped tomatoes, one can crushed tomatoes. Fill each now empty can full of water and empty those into the pot as well. (Best way to clean and get use of all the extra goodness left on the sides of the can!) Let this come to a boil as well.

Once it boils add two full bags of chopped cabbage/coleslaw bags.  This amount will give you a real hearty soup which will ensure each bowl is full of vegetables! Keep that on high till it bubbles.
Reduce the flame to simmer for one full hour.

Serve, and wait for the compliments! You'll understand why I am embarrassed to share this recipe J

*Note that this is a very large recipe and you can freeze the leftovers to enjoy again and again. (1 pot, 3 meals!)



Chunky Tomato Cabbage Soup


  • 2-3 large carrots
  • 1 796 ml (28 oz) can crushed tomatoes
  • 1 796 ml(28 oz) can diced tomatoes
  • 2 bags sliced cabbage/coleslaw
  • salt
  • black pepper
  • paprika
  • water


  1. Peel and largely dice carrots, place in pot
  2. Cover carrots with water, add salt, pepper and paprika- be generous!
  3. Bring to a boil
  4. Add in both cans of tomatoes and cabbage
  5. Fill each can with water and add to pot
  6. Bring to a boil
  7. Lower heat to medium and simmer for 1 hour
  8. Lower heat to medium, and simmer .
  9. Yield: 15-20 bowls.

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