IMG_20171120_113754This soup is another one designed for a crock pot or Dutch oven. It makes a nice, healthy, and hot meal for a cold winter day. You can add in all types of vegetables beyond what is listed below–cherry tomatoes are a family favorite. (We still have some frozen from our garden last year!)

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 3 carrots, sliced
  • 8 cups shredded cabbage (about 1 small head)
  • 1 green pepper, seeded and chopped
  • 12 oz. tomato juice
  • 1 1/2 qt. water
  • 1 teaspoon salt
  • pepper to taste
  • 3 medium potatoes, peeled and cubed
  • 2 teaspoon olive oil
  • 1/3 cup flour
  • 1 teaspoon savory (Helps with digestion of beans and cabbage)


  • Measuring cups
  • Measuring teaspoons
  • Small saucepan
  • Dutch Oven
  • Slicer or Mandolin for shredding cabbage
  • Whisk
1.  In dutch oven heat 1 tablespoon oil and saute onion and carrots until almost tender.  Add garlic and saute a couple of minutes.
2.  Add cabbage, green pepper, tomato juice, water, and salt.  Cook over medium-high heat for about 5 minutes, then cover and simmer 20 more minutes.
3.  Add potatoes and cook an additional 15-20 minutes or until potatoes are tender.
4.  Meanwhile, heat 2 teaspoons oil and flour together in a saucepan until golden brown about 2 minutes, stirring to prevent burning.  Whisk in one cup of the hot soup into the flour mixture and whisk till smooth.  Pour flour mixture into remaining soup.  Add savory and pepper to taste.  Heat about 5 minutes more.



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