Recipe: Cabbage-Tomato Soup (no meat, freeze ahead)

CABBAGE-TOMATO SOUP

"This recipe freezes well and can be reduced for just one or two servings."

1 quart rich vegetable broth (low sodium ones, if possible)
8 cups shredded cabbage
1 medium onion, diced
1 tsp sugar (or sugar substitute)
1/4 tsp salt (optional)
1 (6 oz) can tomato paste (or small can spicy V-8 juice)
1 tsp lemon juice
Tabasco sauce (optional, for serving)

Add cabbage and onion to vegetable broth and cook over low heat in large pan.

Stir in sugar, salt and tomato paste (or spicy V-8). Simmer for 1 hour, stirring occasionally. If you prefer a thinner broth, add a bit of water.

Add lemon juice and serve hot. If you like very spicy food, add a couple dashes of Tabasco sauce just before serving!

This soup is very good with thickly sliced dark rye bread.

Makes 4 servings
Source: rec.food.veg.cooking, 1990's
From: Vicki,La - 09-03-97