Total Time
Prep 20 mins
Cook 30 mins

Ingredients Nutrition


  1. Mix everything together and bring to a boil.
  2. Reduce heat and simmer for 30 minutes (longer if you prefer your veggies to be soft).
  3. Refrigerate until cool.
  4. Serve chilled with sour cream.
Most Helpful

This is a very good soup. We served ours warm with soup crackers. Low in calories & fat. Thanks Tracy & Jeff.

smurfy57 March 25, 2003

I am a big fan of cooked cabbage and anything tomato, so this recipe was just what I needed. I did not have tomato juice, so I used puree and beef broth. It was wonderful. I served it over brown rice to give it some bulk. I also threw in a little bit of pastrami, which I chopped finely. It turned out great!

Pollywog May 06, 2009

For years, I've made a soup just like this with V8 instead of tomato juice. For variety, add small, cooked meatballs or cubed pieces of leftover meatloaf. This is a great soup!

dogsandwoods April 20, 2009