Recipe: Cabbage and Tomato Soup (WW point=2)

Cabbage and Tomato Soup (WW point=2)
rec.food.recipes/hdeacey1/2001
Source: Margo Oliver's Most Treasured Recipe food editor of Today Magazine
Servings: 6

2 tablespoons butter or margarine
2 cups cabbage, coarsely chopped
2 cups water
1 teaspoon salt
2 tablespoons flour
1 cup canned tomatoes, drained*
1 tablespoon dried parsley
1/2 teaspoon dried basil leaves
1/4 teaspoon celery salt
1/8 teaspoon garlic salt
3 cups 1% low-fat milk**

Heat butter in large saucepan. Add cabbage and cook gently 3 minutes, stirring.

Add 2 cups water and salt, bring to a boil, turn down hat and simmer 5 minutes. Bring back to a boil.

Shake flour and 1/4 cup water together until blended in a small jar with a tight lid. Stir into boiling liquid gradually. Add tomatoes and seasonings. Bring to boil, turn down heat and simmer gently 5 minutes, stirring often.

Stir in milk. Heat to scalding. DO NOT BOIL. Serve immediately.

*Recipe called for 2 medium tomatoes, peeled, seeded and coarsely chopped.

**Recipe called for 3 cups milk, we use 1% to cut down fat.