Vegetable Soup with Carrots, Potatoes, and Cabbage

Another recipe that my mom used to make. I’m a huge fan of soup, and if you make a large pot of it, it can last you for a week. The carrots and potatoes make it very hearty, and I just like the texture of the cabbage.

6 cups water
4 chicken bullion cubes
1/2 can tomato puree
3 medium-sized carrots
4 small potatoes
1/4 cabbage head
1 tablespoon dried mixed herbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic, minced

1. Boil water on high heat in large pot and drop in chicken bullion cubes, wait to dissolve. Mix in tomato puree.
2. Clean and peel carrots and potatoes. Chop into bite-sized cubes.
3. Mix in carrots and potatoes with herbs, salt, black pepper, red pepper flakes, and minced garlic into pot. Cover pot with lid and turn heat down to simmer. Simmer for 1 1/2 hours, or until carrots and potatoes are tender.
4. Chop cabbage head and mix into pot. Simmer for another half hour.

6 servings

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