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Cabbage and tomato soup
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2 large | onions |
3 stalks | celery |
1 clove | garlic |
I teaspoon parsley I teaspoon thyme | |
6 cups | Basic vegetable broth |
2 | leeks, (light green and white |
parts) | |
8 medium sized | whole tomatoes OR 1 can, (16 oz) |
3 | carrots |
2 cups | cubed new potatoes |
1 cup | shredded green cabbage |
3 tablespoons | olive oil |
1 teaspoon | rosemary |
1. Chop the onions and celery, and thickly slice the garlic and leeks. Slice the carrots and cube the potatoes (skin on) Shred the cabbage. 2. In a soup pot. heat the oil on medium and sauté the onions, celery, | |
garlic, and leeks for 5 minutes. Add the carrots and potatoes, along |
with the herbs, to the pot. Pour' in the vegetable broth. Bring to a boil,
then reduce to a simmer, cover, and simmer for I hour
3. Add the tomatoes, whole, to the lop of the broth, it they are fresh
Cover and heat until you can slip oil the skins. If using canned tomatoes, just stir them in with liquid included, Crush the tomatoes with
the back of a large spoon. Rewarm the soup briefly
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