Tomato cabbage soup

Yield: 1 Servings

Measure Ingredient
2 Onions
1 teaspoon Tarragon; dried
1 teaspoon Dill weed dried
1 teaspoon Dill seed
4 cups Thinly sliced cabbage; about (I use the cusinart)
1 cup Chopped kale
1 cup Water; or stock
20 Whole tomatoes; chopped roughly, *note (up to 25)
¼ cup Fresh minced parsley

* NOTE: (I use the pulse option on the cusinart) (to recreate in the winter or if you don;t have an overabundance of fresh tomatoes that you are desparate to do something with, (2) 28 oz cans of tomatoes) (sometimes people have gifted me with the over production of their gardens and something has to been done with it. Necessity being the mother of invention....)

dump everything in and cook Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@...> on Aug 14, 1997

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