Chunky tomato cabbage soup is the ultimate cozy comfort food. And this one is so simple to make, you’ll be enjoying it in no time! Cook up a batch and enjoy the leftovers for days. Or pop it in the freezer for some busy time.
This recipe is SO simple to make, you’ll be pleasantly surprised by the amount of compliments you’ll receive when serving it. 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.
Start with chopping two or three large carrots, and boil them in enough water that will cover them. Sprinkle in 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 and 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.
- 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
- black pepper
Peel and largely dice carrots, place in pot
Cover carrots with water, add salt, pepper and paprika- be generous!
Bring to a boil
Add in both cans of tomatoes and cabbage
Fill each can with water and add to pot
Bring to a boil
Lower heat to medium and simmer for 1 hour