THE RECIPE JOURNAL · Dinner
Peppery Tomato and Cabbage Soup
This cozy soup combines the sweetness of ripe tomatoes with a spicy kick of black pepper, creating a comforting and flavorful meal. It’s easy to make and perfect for warming you up on a chilly day.
FROM THE KITCHEN • Peppery Tomato and Cabbage Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium heat. Toss in the chopped cabbage and onion, then cover the pot. Let them cook gently, stirring every now and then so nothing sticks or burns. Keep going until the onions are soft and the cabbage feels tender—this usually takes about 35 minutes.
02
Step 2
Once that’s ready, pour in the water along with the tomato soup, diced potatoes, minced garlic, beef bouillon, cayenne pepper, hot sauce, and a pinch of salt. Give everything a good stir, cover the pot again, and let it simmer until the potatoes are soft, which should take around 25 minutes.
03
Step 3
Taste and adjust the seasoning if needed, then ladle into bowls and enjoy!
Why you’ll love it
This soup is full of bold, peppery flavors that warm you up on a chilly day. It combines the sweetness of tomatoes with the crunch of cabbage, making it both hearty and light. Plus, it’s packed with nutrients and easy to make.
How to serve
Serve this soup with crusty bread or a grilled cheese sandwich for a satisfying meal. A sprinkle of fresh herbs like parsley or basil on top adds brightness. It also pairs well with a simple green salad.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. It also freezes well for up to 2 months.
