This is one of my favorite soups!  It’s so full of flavor and healthy!  The following pin is a recipe for beef and cabbage soup.


I made quite a few changes to this recipe to come up with mine.  It’s not a meat night for me tonight, so my soup doesn’t have the beef, and then I made some other changes – SO YUMMY!  The two main ingredients of my soup are tomatoes and cabbage, giving this soup the following health highlights.


  • Contains lots of vitamins A and C giving them great anti-oxidant benefits
  • all that vitamin A also make tomatoes great for eye health
  • Due to the potassium and B vitamins, tomatoes help to lower blood pressure and to lower high cholesterol levels.
  • Heart healthy
  • Tomatoes contain lycopene, which can actually help to stop the growth of cancer cells
  • reduces the risk of kidney stones and gall stones


  • prevents cancer growth
  • treats peptic ulcers
  • boosts immune system
  • anti-inflammatory
  • relieves muscle soreness
  • reduces the risk of Alzheimer’s

Here is my recipe for tomato cabbage soup.


Ingredients: 4-5 servings

  • 1 Tbsp. Olive oil
  • 7 tomatoes
  • 1/2 head of large green cabbage (chopped)
  • 2 large celery stalks (chopped)
  • 2 large carrots (chopped)
  • 1/2 large red onion (chopped)
  • 4 cups homemade chicken broth (or 4 cups water)
  • 2 tsp. apple cider vinegar
  • 1 tsp. dried rosemary
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 3/4 tsp. sea salt
  • 1 bay leaf


  1. Chop all your vegetables and set aside.


2.) In a medium/large sauce pan, heat the tomatoes over medium heat.  Cook till cooked about 1/2 of the way down.  While the tomatoes are cooking down, heat olive oil in a large pot over medium heat.  Add the onions, celery, and carrots and cook for about 8 minutes.


3.) To the onions, celery and carrots, add the tomatoes, broth/water, cabbage, apple cider vinegar, rosemary, oregano, garlic powder, sea salt and bay leaf.  Simmer for about 30 minutes


4.) Let sit for about 5 minutes before serving.


Enjoy! 🙂


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