Recipe - Cabbage Tomato Soup

2 tablespoon Olive oil
2 cup Sliced leeks
1 md Red onion; cut or sliced up
2 Carrots; cut or sliced up
1 md Green cabbage about 78 cups
1 teaspoon Thyme; (optionali do not
use)
5 cup Boiling water
16 ounce Tomato sauce
1 tablespoon Powdered broth
1 tablespoon Light miso; (I do not even
know what it is)
3 tablespoon Lemon juice
1 tablespoon Honey
2 md Tomatoes; chopped.
A dash of pepper.

Source: My vegetarian friend, Esther

Heat oil/leeks and onionsaute untilsoft. (5 or 6 medium regular onions can
be substituted for the leeks&onionsaccording to taste). Add carrots and
cabbagesimmer until wilted. Add thyme. Add water & broth powder, stir
well, cover boilsimmer at medium heat for 10 minutes. Add miso, lemon
juice, honey. Simmer 34 minutes. Add tomato & pepper. Simmer to your
heart's content.

A couple of notes: my husband hates leeks so i substitute. This is the
original recipe. I usually keep overripe tomatoes in the freezer
specifically for this soup. First I cover the wilted cabbage and carrots
with boiling water.Then I add a big can of tomato paste instead of tomato
sauce. Then I throw in the frozen tomatoes and keep simmering. Of course,
if you use it for pesach, the miso does not go in.

Posted to JEWISHFOOD digest by Charles Rosenstein cr18@gezernet.co.il on
Oct 27, 1998, converted by MM_Buster v2.0l.