Tanzanian Chicken Soup

Dice the onions, cabbage, tomato, and celery into small, uniform pieces to ensure even cooking throughout the soup.

Heat the butter or margarine in a large pot over medium heat until melted and foaming slightly.

Add the diced onions and celery to the melted butter, stirring frequently until softened and fragrant.

Pour in the water and bring the mixture to a boil over medium-high heat.

Add the diced tomato and cabbage to the boiling water, stirring to combine all vegetables.

Reduce heat to medium-low and simmer the soup uncovered until the vegetables are tender and flavors have melded.

Season the soup with salt and pepper to taste, stirring well to distribute the seasonings evenly.

Ladle the soup into bowls and serve hot, ensuring each portion contains an even distribution of vegetables and broth.