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sweetsour-cabbage-soup recipe

Date:    Sun, 12 Sep 93 12:45:45 MDT
 From:    Dianne Libero (dlibero@cisco.com)
 raw barley		1/3 cup
 sliced carrot		1 large
 chopped celery		1 stalk
 choped onion		1 medium
 bay leaves		2
 red cabbage		3 cups coarsely chopped or shredded
 plum tomatoes		1 14 oz (400g) can with liquid
 			no salt added, or 10 fresh roasted with skins
 red wine vinegar	3 tablespoons
 brown sugar		2 tablespoons	or honey
 paprika			2 teaspoons
 dried thyme		1/2 teaspoon
 salt and ground pepper to taste
 Place barley, carrot, celery, onion and bay leaves in large pot and
 cover with 4 1/2 cups water or vegetable stock.  Bring to boil and
 then add all remaining ingredients.  Cover and simmer over low heat
 for 30 - 35 minutes, or until veggies and barley are tender but not
 overcooked.  Allow soup to stand for an hour (to blend flavors) and
 then heat through before serving.  This is an excellent soup to
 prepare a day ahead.	Serves 6 - 8.
 Note:	If using fresh plum tomatoes, slice in half and place on a
 	deep sided roasting pan.  Bake in oven at 375 for about 25
 	minutes.  Let cool and then pierce skin with knife and
 	gently peel skins off.  This method works better than
 Adapted from:	VEGETARIANA by Nava Atlas
 kwvegan vegan