Yield: 1 servings
|1 \N||Head cabbage; thinly sliced|
|1 large||Sweet onion; sliced or chopped|
|2 larges||Carrots; chopped, up to 3|
|6 cups||Water or veg broth|
|¼ cup||Red wine vinegar|
|1 can||(28 oz) of tomatoes; or equivalent fresh toms|
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@...> on Jul 27, 1999, converted by MM_Buster v2.0l.