CABBAGE SOUP
Source of Recipe
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List of Ingredients
1 head green cabbage, washed & shredded
1 bell pepper, washed, seeded & chopped
1 can (14.5 oz) condensed tomato soup
2 cans (28 oz each) diced tomatoes, low salt if possible
6 stalks celery, washed, trimmed & chopped
1 bunch green onions, washed, trimmed & chopped
3 carrots, washed & peeled, if desired, & chopped
1 large onion, trimmed & chopped
2 cubes chicken bouillon, crushed
2 Tbsp sugar
2 Tbsp honey
4 Tbsp fresh lemon juice
water, 2 quarts or more as needed
Salt & pepper to taste
Recipe
ASSEMBLE TOOLS:
Large stock or soup pot with lid
Large long handle spoon to stir soup
PREPARATION: Vegetables should be cut into medium size pieces. Place ingredients in the soup pot covering with water. Reserve salt & pepper for later. Bring to a boil then partially cover & reduce heat to a strong simmer. Cook until vegetables are tender & well blended, about 1 1/2 hours, stirring often & adding water if necessary. About half way through cooking taste & adjust seasoning to taste.
SERVINGS: 6
SERVING COMMENTS: Soup should be served hot; garlic toast or French rolls go very well with the soup & if desired bites of roasted beef brisket can be added
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