Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.