Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 * Exported from MasterCook * Cabbage And Potato Soup Recipe By : The Cooking Cardiologist, by Richard Collins, page 76 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cabbage -- coarsely shredded 4 medium potatoes -- peeled and cubed 1 1/2 cups onion -- chopped 3 cups water 32 ounces canned tomatoes -- undrained, chopped 3 tablespoons lemon juice 2 tablespoons sugar 1/4 teaspoon thyme salt and pepper to taste Serving Size: 8 In a large soup pot, combine cabbage, potatoes and onions. Add 2 cups of the water, cover and cook on medium heat 15 minutes. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 1 hour, or until potatoes and cabbage are tender. Serve with crusty rye bread. Refrigerate any left over soup, as this soup is even better the next day Nutritional analysis: Calories 95, Fat. 0, Cholesterol 0, Carbohydrate 20. Protein 3, Sodium 195. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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