This cabbage soup recipe is comfort food at its healthiest (0 SmartPoints for Weight Watchers). The pepper warms you up from the inside out, making it the perfect dinner on a crisp fall day or chilly rainy evening—it pairs perfectly with sweater weather! I know what you are thinking… a vegetable soup isn’t really a comfort food. But trust me, this one is! Try it and you will be convinced.
It is also a favorite in my house. My toddler loves to practice using a spoon with this soup, and what could be more motivating than tender cabbage and tomatoes to practice on? Plus, leftovers the day after taste absolutely amazing—they make a delicious packed lunch that your family will actually look forward to eating!
The second best part about this soup (the best part is the flavor, of course) is that it is very inexpensive to make! This is a recipe to pull out when grocery money is tight and you need to feed the troops on very little—it only costs $2.42 if you already have basic spices in your cabinet.* I used my actual receipt from Aldi to calculate the cost.
If you have a bread maker, then make your family a $.50 loaf of bread to go with the soup and dinner is done!
I like to use beef bouillon as the base of this soup because it is inexpensive and delicious, but a word of warning—it is salty. If you use bouillon cubes, don’t add extra salt (it doesn’t need it). If you are going for low sodium, use beef broth.
Vegetable soup never has to be boring again!
1 head of cabbage – $.69 at Aldi
8 cups of water
8 cubes of beef bouillon (or enough to make 8 cups of water into beef broth) – $.51
2 yellow onions – $.14 ($.79 for a 3 lb bag at Aldi, so $.07 an onion)
2 tsp garlic – $.10
2 14-oz cans stewed tomatoes – $.49 each, so $.98
1 tsp black pepper
1/2 tsp oregano
1/4 tsp basil
Chop the onions and put them in a big stock pot. On medium/high heat, cook the onions until they are soft, about 6 minutes.
Add in the garlic and cook until fragrant, about 30 seconds.
Add 8 cups of water, the bouillon cubes, pepper, oregano, and basil. Bring to a boil, stirring occasionally.
Quarter the cabbage and remove the tough core by cutting it out of the quarters like shown.
Cut the cabbage into bite size pieces (the size you use is really up to you) and add to the stock pot. Stir.
Bring the soup back to a boil. then turn it down to simmer for 10 minutes.
While the cabbage is simmering, drain the stewed tomatoes in a colander to reduce the excess liquid. Chop the tomatoes into bite-size pieces and add them to the soup.
Stir and simmer for 20 minutes before serving.
Total Cost: $2.42