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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This is the best cabbage soup I have ever tasted. I found this recipe in an old cookbook. I changed some of the ingredients as I love a thick soup, the chili sauce adds a lot of flavor to the soup. Ingredients:
2 tablespoons margarine |
2 cups onions, chopped |
1 cup celery, chopped |
2 (14 ounce) cans tomatoes (broken up) |
8 cups cabbage, coarsely chopped |
2 cups carrots, sliced |
1/4 cup chili sauce |
2 teaspoons granulated sugar |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
8 cups water |
2 tablespoons beef bouillon |
1/4 teaspoon oregano leaves |
1/4 teaspoon basil leaves |
Directions:
1. Melt margarine in large dutch oven or soup pot.
2. Add onion and celery.
3. Saute until soft.
4. Add remaining ingredients.
5. Bring to a boil, stirring often.Cover.
6. Boil slowly until vegetables are tender.
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