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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This delicious soup recipe was given to me by a good friend from Louisiana about three years ago. Not only is it a great vegetable soup, it is low-fat, low calorie, and nutritious. I like to serve it with some good dark rye bread or a roll. Ingredients:
3 tablespoons cooking sherry |
2 (14 1/2 ounce) cans vegetable broth |
1 medium onion, diced |
1 (8 ounce) can diced beets, drained |
1 medium carrot, chopped |
1 1/2 cups red cabbage, chopped |
1 stalk celery, chopped |
1 medium potato, peeled and diced |
1/2 teaspoon caraway seed |
1/4 teaspoon black pepper |
1/8 teaspoon dill weed |
2 tablespoons cider vinegar |
2 teaspoons raisins |
1 (6 ounce) can apple juice |
1 (8 ounce) can tomato sauce |
plain yogurt (optional) |
Directions:
1. Place sherry and 1/4 cup vegetable broth in saucepan with onions.
2. Simmer 5-6 minutes.
3. Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
4. Cover and simmer for 10 minutes.
5. Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
6. Bring to a boil; lower heat and simmer for 25-30 minutes.
7. Garnish with plain yogurt, if desired.
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