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This will be a big hit with cabbage or soup lovers! Serve before a main course entree or for lunch.
2 tbsp. margarine (butter browns too fast)
1 1/2 cups chopped onion
2/3 cup chopped celery
2 x 14 oz. canned tomatoes, broken up
6 cups coarsley grated cabbage, packed
1 1/2 cups thinly sliced carrots
1/4 cup chili sauce
2 tsp. granulated sugar
2 tsp. salt
1/2 tsp. pepper
8 cups water
2 tbsp. beef bouillon powder
1/4 tsp. whole oregano
1/4 tsp. sweet basil
Makes 13 cups soup
Melt margarine in dutch oven.
Add onion and celery.
Saute until soft.
Add remaining ingredients.
Bring to a boil, stirring often.
Cover.
Boil slowly until vegetables are tender.
2 tbsp. margarine (butter browns too fast)
1 1/2 cups chopped onion
2/3 cup chopped celery
2 x 14 oz. canned tomatoes, broken up
6 cups coarsley grated cabbage, packed
1 1/2 cups thinly sliced carrots
1/4 cup chili sauce
2 tsp. granulated sugar
2 tsp. salt
1/2 tsp. pepper
8 cups water
2 tbsp. beef bouillon powder
1/4 tsp. whole oregano
1/4 tsp. sweet basil
Makes 13 cups soup
Melt margarine in dutch oven.
Add onion and celery.
Saute until soft.
Add remaining ingredients.
Bring to a boil, stirring often.
Cover.
Boil slowly until vegetables are tender.
