Cabbage, Potato, and Tomato Soup

¼ cup butter or margarine

1 onion, chopped

3 potatoes, diced

3 stalks celery, chopped

3 cloves garlic, minced

4 cups water

2 cubes chicken bouillon

½ head cabbage, finely chopped

1 (28 ounce) can whole tomatoes with basil, undrained and chopped

½ cup ketchup

1 teaspoon hot sauce

1 teaspoon Italian seasoning

Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.

Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.