Cabbage Tomato Soup
- 2 heads green cabbage, chopped
- 5 lb onions, diced
- 3 lb carrots, peeled and sliced
- 1 bag celery, sliced
- 4x 28 oz cans crushed tomatoes
- 4x 28 oz cans pinto beans
- Garlic salt
- Pepper
- Oregano
- Parsley
- Basil
- Cook the onions and celery until the onions are soft/translucent
- Add the crushed tomatoes
- Add the garlic salt, pepper, oregano, parsley, and basil
- Bring to a boil and add the cabbage
- Cook the cabbage for 20 minutes
- Add the pinto beans and carrots
- Cook for about 5 minutes
If you're looking to eat immediately, add the carrots earlier. I freeze mine, so the carrots end up cooking as the soup cools off. Adding them at the end leaves them with a little bit of texture.
My family likes to eat this as is, but I like to add some water to it to make it more soupy.