cabbage and tomato soup

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Cabbage and Tomato Soup

 

Recipe By :B. J. Hanson

Serving Size : 8 Preparation Time :0:00

Categories : Ingredient/Course

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large onions

3 stalks celery

1 clove garlic

2 leeks (light green and white parts)

3 carrots

2 cups cubed new potatoes

1 cup shredded green cabbage

3 tablespoons olive oil

1 teaspoon rosemary

1 teaspoon parsley

1 teaspoon thyme

6 cups defatted vegetable broth

8 medium whole tomatoes; or

16 ounces canned whole tomatoes

 

[Add salt and pepper to taste.]

 

1. Chop the onions and celery, and thickly slice the garlic and leeks. Slice the

carrots and cube the potatoes (skin on). Shred the cabbage.

 

2. In a soup pot, heat the oil on medium and saute the onions, celery, garlic,

and leeks for 5 minutes. Add the carrots and potatoes, along with the herbs, to

the pot. Pour in the vegetable broth. Bring to a boil, then reduce to a simmer,

cover, and simmer for 1 hour.

 

3. Add the tomatoes, whole, to the top of the broth, if they are fresh. Cover

and heat until you can slip off the skins. If using canned tomatoes, just stir

them in with liquid included. Crush the tomatoes with the back of a large spoon.

Rewarm the soup briefly.

 

Serves 6-8

 

--[ Leeks tend to trap a lot of sand and grit in between their layers. It's

important to wash leeks thoroughly before using them. --]

 

Source:

" Everything Soup Cookbook "

Copyright:

" Published by Adams Media (2002) ISBN 1580625568 "

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Per Serving (excluding unknown items): 249 Calories; 8g Fat (29.0% calories from

fat); 7g Protein; 39g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1335mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 793 0 4219 4920 0 0 0 0 27237 2130706543 0