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“From The New Southern Garden by Sheri Castle. The cola is a must have ingredient for this soup. You can use nearly any vegetable you like, but it should have a lot of cabbage. If the soup tastes a bit flat when reheated, add additional salt or a dash of vinegar.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large heavy pot over medium high heat. Add the onion and celery and a pinch of salt and cook, stirring often, until softened, about 10 minutes. Stir in the dried herbs, allspice, cloves, and paprika and cook, stirring for one minute. Stir in the wine and cook one minute, stirring up any bits from the bottom of the pot. Stir in the stock, vegetable juice, and cola. Stir in the salt, tomatoes, cabbage, potato, and chopped veggies.
  2. Bring just to a boil, reduce the heat, and simmer, partially covered, until all the veggies are tender, 30 to 40 minutes. Stir in the hot sauce, pepper, parsley, and vinegar. Check for seasoning and serve.

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