Vegetable Soup Provençal
Bacon, Cabbage And Pasta Soup
Hamburger Soup
Cabbage Stew
Cabbage And Dumpling Soup
Cabbage Soup
My Cabbage Soup



Vegetable Soup Provençal

1/2 medium head cabbage
1 1/2 teaspoons salt
2 potatoes
1/4 teaspoon oregano
1 carrot
1/4 teaspoon black pepper
1 large leek
1 teaspoon basil
2 small tomatoes
cayenne pepper to taste
1 cup fresh string beans
1/2 cup macaroni
1 cup fresh peas
grated parmesan cheese
2 quarts beef broth

Serves eight

Remove the outer leaves and core of 1/2 cabbage. Shred, peel and chop the
potatoes and carrot. Wash the leek, cut off root end, and slice. Peel,
seed, and chop the tomatoes. Place vegetables, beef broth, and spices in a
large kettle. Bring to a boil, then lower the heat, and simmer covered for
20 minutes. Bring the soup to a boil and add the macaroni. Lower the heat
and simmer for 15 minutes, or until the macaroni is tender. Stir
occasionally to prevent the macaroni from sticking. Serve hot, sprinkled
with Parmesan cheese.

Bacon, Cabbage And Pasta Soup

Serving Size: 4

4 slices bacon ; cut up
2 cups coarsely shredded cabbage
2 cans beef ; 14-1/2 oz
broth
1 package green giant ; 16 oz
frozen pasta and vegetables
accent garden herb
seasoning

Cook bacon in large saucepan until crisp; remove bacon and drain on paper
towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir
bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring
to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until
vegetables are tender.


Hamburger Soup

1 pound Ground beef
1 16-oz can tomatoes, cut-up
2 medium onions, chopped
2 medium carrots, sliced
2 stalks celery, chopped (optional)
1/3 cup pearl barley
1/4 cup catsup
1 tablespoon instant beef bouillon, granules or equivalent
1 teaspoon dried basil, crushed
1 bay leaf

In large saucepan, cook browned beef until browned. Drain off fat. Stir in
remaining ingredients and 5 cups water. Bring to boiling. Reduce heat;
cover and simmer for 1 hour. Season to taste with salt and pepper. Remove
bay
leaf. Serves 6

>From Better Homes and Gardens Soup & Stews Cookbook

Cabbage Stew

1 cabbage head, coarsely chopped
4 large carrots, sliced
3 potatoes, cubed
1 onion, chopped
5 cloves garlic
1/2 cup white wine, or veggie broth
1/2 cup water, or veggie broth
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon white pepper, or lemon pepper
salt to taste

Put all in large dutch oven, cover and bring to a boil, lower heat and
simmer for about 30 minutes, till all is tender. Optional, add mushrooms,
zuchinni or whatever you like.
(Jan)

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Cabbage And Dumpling Soup
6 servings

1/4 lb Firm tofu
4 Tbsp Water
1 cup Whole wheat flour
1/8 tsp Black pepper
1/4 tsp Salt
1/2 md Head cabbage
1 Tbsp Corn oil
8 cup Boiling water
1 ea Bay leaf
1 Tbsp Soy sauce
Chopped scallions

Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir
in tofu mixture. Knead for 1 minute, form into 1/2" balls and set aside.

Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup
pot. Add cabbage and saute over medium heat til golden. Add water and bay
leaf.
Return to a boil, add dumplings, cover and simmer for 15 to 20 minutes.
The
dumplings should be floating on the top at this point. Remove bay leaf.
Dilute soy sauce in a bit of the broth, add to the soup. Simmer for
another 5 minutes. Serve, garnishing with scallions.



Cabbage Soup

8 cups of water
1 med. head of cabbage, chopped
1 cup of chopped onions
1 cup of chopped celery
salt & pepper to taste

Cook all of these ingredients in a large pot till vegetables are
tender.

Add:
2 - 15 oz. cans of tomato sauce
1 beef (low sodium) bouillon cube
1 lb. lean ground beef, browned & drained

Cook 10 minutes

Add:
1 Tsp. brown sugar
1/4 cup ketchup

Simmer 10 minutes. This recipe makes a lot and can be frozen.



I've made this 2 nights running cause it's so good. It used to call for
1/2 cup marg but I found my recipe works great with just the butter
flavoured cooking spray. Weight Watchers value 4 points per serving. I've
been making this since the early 60's.

My Cabbage Soup

1/2 medium head green cabbage
5 large onion(s)
5 medium uncooked potato(es)
28 oz canned diced tomatoes
4 cup water
1 serving butter-flavor cooking spray

In a large pot, fry onion and cabbage in spray slowly til tender and
brown.( I don't let it get too brown) About 25 minutes. Boil potatoes til
cooked in the water. Add tomatoes and fried onion and cabbage. Season to
taste. Simmer 30 minutes. Hubby likes meat in his so I throw in some
frozen
meatballs. When the soup is all together I add some Maggi, beef broth
powder,
salt, celery leaves (dried), Worcestershire sauce and lots of pepper

Helen --


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Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/