Home-made Vegetable Soup

Add Chicken, pork or beef to this sweet and tangy tomato-based vegetable soup with cabbage!

Starting a food blog means that you get to go through every cookbook, food magazine, and a ripped-out-of-something recipe that you own without explanation or shame. To a home cook and foodie like me, SO FUN!! After years of collecting, I know that there are delicious recipes in there that I’ve made, and never gotten around to making, that will give me inspiration. 

This homemade vegetable soup is one that I had forgotten about. It’s from my grandmother’s self-published cookbook… a 48-page book of home-cooked happy family memories. In my initial thrill ride through a few favorite cookbooks, this recipe stood out to me because I had been trying to think of new ways to add cabbage to our meals. I had even forgotten what the soup tasted like until my first bite. That sweet, tangy tomato-based broth came rushing back to me as if I had been transported back to my grandmother’s table 20 years ago! 

The recipe is just as versatile as her cooking, so you have a few options here. 

  1. You can cook and chop beef, chicken or pork specifically for this soup


  1. You can use leftover beef, chicken or pork


  1. You can use store bought cooked beef, chicken or pork

Plan this soup for a night that you can use leftover meat or a rotisserie chicken.  The original recipe calls for leftover chopped beef roast. However, as you can see, I used leftover shredded roasted chicken.

See! It’s versatile and will always be delicious!



Home-made Vegetable Soup with Chicken

Sweet and tangy tomato-based vegetable soup with cabbage and chicken. Don't worry if you don't have chicken... this recipe is so versatile, you can use chicken, beef or pork!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author René Wilson


  • 1 large Can Stewed tomatoes (or sub petite diced tomatoes)
  • 1 large Can of water (use tomato can)
  • 1 medium Onion diced
  • 1 cup Chopped cabbage
  • 2 cloves Garlic minced
  • 1-2 cups Leftover chopped or shredded Chicken with broth (or sub beef or pork)
  • 2 cups Mixed vegetables (or 1 can mixed vegetables)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 cup Tomato juice or more may be added for extra soup if needed.


  • Cook tomatoes, water, onion, cabbage and garlic over medium-high about 5-10 minutes or until tender.
  • Add chicken, beef or pork, mixed vegetables, Worcestershire, sugar, and salt.
  • Simmer 30 minutes. Salt and pepper to taste and serve!


  • Don't be afraid to substitute with what you have! When I made the soup for this post, I used a can of green beans and cut up fresh carrots. It's what I had, and it was delicious!
  • You can also add broth instead of tomato juice to make more soup.

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