Mom's Cabbage Vegetable Soup

Kathie Carr


Mom originally got this soup recipe from Weight Watcher's. But she added a lot of vegatables and everyone loved it. Here is her written version. Everytime she made it she varied it a little. So don't be afraid to change it to suit your tastes.


★★★★★ 1 vote

15 Min
20 Min


  • 4 c
    beef or vegetable broth
  • 4 c
    tomato juice
  • 2 clove
    minced garlic
  • 4 c
    chopped fresh cabbage
  • 1
    onion chopped
  • 1 c
    sliced carrots
  • 1 c
    green beans
  • 1 c
    cauliflower florets
  • 1/2 c
    sliced bell pepper
  • 1 tsp
    freshly ground black pepper
  • ·
    red pepper flakes to taste
  • ·
    salt to taste
  • 1 c

How to Make Mom's Cabbage Vegetable Soup


  1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
  2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

Printable Recipe Card

About Mom's Cabbage Vegetable Soup

Course/Dish: Vegetable Soup
Other Tag: Healthy

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