Tomato cabbage soup
1 Servings
Ingredients
| Quantity | 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 |
| Pepper | ||
Directions
* 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