FatFree Home
FatFree Recipe Archive
More soups recipes from FatFree

three-c-soup recipe

Date:    Tue, 31 Jan 95 16:33:52 EST
 From:    mfaison@pen.k12.va.us (Michele L. Faison)
 This is adapted from Jane Brody's Good Food Book.  I generally
 double this because I don't like having half a head of cabbage
 left over, and I can never find an 8-oz can of beets.  I'm not
 usually in soup mode when beets are fresh and in season (not
 the shipped in things).
 THREE "C" SOUP     (in theory, 8 servings)
 2 cups	diced, peeled potatoes (I don't peel)
 5 cups	water
 1 large onion, chopped (1 cup)
 1.5 t 	caraway seeds (I use far less)
 1 t 	salt (optional)
 ??	dried vege broth (some reconstituted for saute)
 2 cups	sliced carrots
 1/2 cup	diced celery (1 large stalk)
 4 cups	chopped cabbage (about 1#)
 1 large beet, cooked, or 1 8-oz can beets, chopped (reserve
                            cooking water or liquid)
 1/2 t	dillweed (1 T fresh)
 1 cup	tomato puree
 1/8 t	black pepper (or to taste)
 1.  In a medium saucepan, cook the potatoes in the water until
 tender, about 10 to 15 minutes.  Drain them, and save the
 cooking water.
 2.  In a large saucepan or Dutch oven, saute onion in veg or
 fake ch**ken broth until translucent.
 3.  Add caraway seeds, salt, carrots, celery, cabbage, and the
 reserved potato water.  Add dry vege broth (or stock, adjust
 the water accordingly) to taste.  Bring soup to a boil, reduce
 the heat, cover the pan, and cook until the vegetables are
 tender, about 20 minutes.
 4.  Add the potatoes, beets, reserved beet water/liquid, dill,
 tomato sauce and black pepper.  Cover and simmer for another 30
 If you're not vegan, this is good served with a spoonful
 of nonfat plain yogurt and an additional sprinkling of snipped
 fresh dill.
 Reallllly good with fresh baked sourdough bread.
 kwvegan vegan