Pat’s Cabbage Soup




Total Time: 40 mins

Prep Time: 10 mins

Cook Time: 30 mins

Yield: 4 servings

Dish Size: Bowl




  • 2 Tbsp olive oil
  • 1-2 large yellow onions, chopped
  • 2-3 stalks celery, chopped
  • 3 carrots, grated
  • 2 green peppers, stemmed, seeded, and chopped
  • 1 zucchini, seeded and diced
  • 2-3 cloves garlic, grated
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp Worcestershire sauce
  • 1 28-ounce can crushed tomatoes
  • 4 cups chicken broth
  • ½ head of cabbage, shredded




  1. In a heavy bottom pot, sauté onion in olive oil just until soft. Add celery, carrots, peppers, and zucchini and continue to sauté just until vegetables begin to brown, about 5 minutes.
  2. Add cabbage and garlic and cook just until cabbage begins to wilt, about 2 minutes. Add tomatoes, chicken broth, and seasonings. Stir to combine.
  3. Bring to a boil, reduce to simmer, and cook until cabbage is tender, about 25-30 minutes. Season with salt and pepper and serve in temp-tations® bowls.


Tara’s Tidbits®

My mom’s friend Pat revived this recipe that was the basis of a diet back in the 80s. She added some seasoning and the zucchini and we all can’t get enough. It’s tasty AND healthy—what more could you ask for?