Hey who doesn't like a nice soup, for the summer. Vegetables abundance, those extra tomatoes. We are all trying to eat better. So what better way to get those veggies on.
Finally getting the hang of the instant pot. I am finding that it sure can make a quick soup when you are a hankering for one.
Today is Tomato Cabbage Soup.
I have watched a woman make a tomato cabbage Bulgarian Stew on a you tube channel. I love her ideas on flavor and technique but not sold on the oven one. So I took the inspiration and made it into a soup.
This soup was so good, such a hearty deep flavor. The cabbage was cooked was cooked perfectly and the aromatic veggies, where cooked down to impart such great flavor and a good bite.
The tomatoes were the bomb of the soup. I have always heard about San Marzano tomatoes and how a great flavor they were and how they work well in foods. The store I frequent a few months ago, on had them and on sale. I snagged a few for my pantry.
I made this in my instant pot, buy you could sit in your Crock pot all day too.
Okay, let's get busy, so excited to share.
Tomato Cabbage Soup - Instant Pot - or Crockpot
The players
1/2 - 3/4 head of cabbage (this will depend on how much you want. I like mine thick and full of cabbage) I also cut it in a thin shred, to give it a texture of like a noodle without the noodles.
1 Can of whole Tomatoes (San Marzano if you can, if not any kind)
1 tbsp. of tomato paste
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
4-6 cloves of garlic (really how much you like, I am a garlic lover)
Seasoning Salt / Pepper / and 1tbsp of Paprika
chicken bouillon (1-2 tsp)
3 cups of chicken broth / or water
*optional Jalapeno diced (gave it some really nice heat)
The Game
This really is a dump and go, except for a special technique, that I watched this woman do, and it made a really big difference in the cabbage.
In your instant pot start with throwing in carrots, celery, onion and garlic.
Then throw in your cabbage, and spices.
Then throw in your tomatoes and tomato paste.
Now here is the technique, put on a glove or wash you hands and get into the pot and start to massage the cabbage, and all the veggies, do this for a bit. Breaking down all the whole tomatoes.
Then pour in the broth and put in the bouillon .
Give it all one more stir.
Set instant pot, close the vent, set at 4 minutes with a 5 minute release. If you do crockpot leave for atleast 6 hours, until everything is tender and good.
This soup was finished in a total of maybe with coming to pressure and then the cook time and release I would say under an hour.
I am totally in love with it. I am not sure if it was massaging the cabbage was the key, or the marzano tomatoes.. Or just the whole thing.
It was so flavorful. Like layers, tomato, and then the veggies, and then with a few saltines with butter made the whole meal.
Nothing like getting your vegetables on.
WW Blue Notes
Made this to have for the week at lunch. With a few saltines and some turkey, or a turkey wrap. This soup comes in as a 0 point soup. Doing the cabbage the way I stated gives it that texture of not needing a noodle or a carb in in. The technique of massaging, the cabbage with the tomato, is a great little secret.
This also works for me, I am trying to keep my WW on the clean eating side.
Living your best life and doing what feels good for you is the secret.
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