Ingredients
10
10 servings
- •0.25 cup butter or margarine
- •1 onion, chopped
- •3 potatoes, diced
- •3 stalks celery, chopped
- •3 cloves garlic, minced
- •4 cups water
- •2 cubes chicken bouillon
- •0.5 head cabbage, finely chopped
- •1 (28 ounce) can whole tomatoes with basil, undrained and chopped
- •0.5 cup ketchup
- •1 teaspoon hot sauce
- •1 teaspoon Italian seasoning
Instructions
- Melt butter in a large pot over medium-high heat. Cook and stir onion, potatoes, celery, and garlic in melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour water over vegetable mixture; stir chicken bouillon into mixture until dissolved. Bring mixture to a boil; cook at a boil until potatoes are fork-tender, about 5 minutes.
- Stir cabbage into boiling mixture. Reduce heat to medium. Add tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow mixture to simmer until flavors have a chance to mix, about 15 minutes.
Nutritional Facts
Per 10 servings
- Calories: 144
- Carbohydrate: 24g
- Fat: 5g
- Fiber: 4g
- Protein: 4g
- Sugar: 8g
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