Cabbage Tomato Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 16 oz tomato sauce
- 2 tb olive oil
- 1 tb honey
- 3 tb lemon juice
- 2 carrots; sliced
- a dash of pepper.
- 2 c sliced leeks
- 1 md red onion; sliced
- 1 md green cabbage about 7-8 cups
- 1 ts thyme; (optional-i do not
- 5 c boiling water
- 1 tb powdered broth
- 1 tb light miso; (i do not even
- 2 md tomatoes; chopped.
- Carbohydrate 407.861742273517 g
- Cholesterol 0 mg
- Fat 19.5309939792 g
- Fiber 105.649470581185 g
- Protein 92.8607704310782 g
- Saturated Fat 2.704211386 g
- Serving Size 1 1 Serving (7683g)
- Sodium 35707.2090005607 mg
- Sugar 302.212271692332 g
- Trans Fat 4.0851270492 g
- Calories 1856 calories
Source: My vegetarian friend, Esther Heat oil/leeks and onion-saute untilsoft. (5 or 6 medium regular onions can be substituted for the leeks&onions-according to taste). Add carrots and cabbage-simmer until wilted. Add thyme. Add water & broth powder, stir well, cover boil-simmer at medium heat for 10 minutes. Add miso, lemon juice, honey. Simmer 3-4 minutes. Add tomato & pepper. Simmer to your hearts content. A couple of notes: my husband hates leeks so i substitute. This is the original recipe. I usually keep overripe tomatoes in the freezer specifically for this soup. First I cover the wilted cabbage and carrots with boiling water.Then I add a big can of tomato paste instead of tomato sauce. Then I throw in the frozen tomatoes and keep simmering. Of course, if you use it for pesach, the miso does not go in. Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on Oct 27, 1998,
