| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Head cabbage; thinly sliced |
| 1 |
lg |
Sweet onion; sliced or chopped |
| 2 |
lg |
Carrots; chopped, up to 3 |
| 6 |
c |
Water or veg broth |
| 1/4 |
c |
Red wine vinegar |
| 1 |
cn |
(28 oz) of tomatoes; or equivalent fresh toms |
INSTRUCTIONS
Bring to boil, lower heat, simmer until cabbage and carrots are tender. You
can add salt, pepper, and garlic salts to taste. I like to add 2 cups
drained red kidney beans. This soup freezes very well, so I usually make a
big batch and freeze it in serving sized containers.
Posted to fatfree digest by Ada Davis <AdaDavis@prodigy.net> on Jul 27,
1999, converted by MM_Buster v2.0l.
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