Recipe - Vegetable Soup (Pareve)

1 Tomato (about 8oz.)
6 cup Chicken stock
3 cup Shredded cabbage
One half cup Julienne carrot
1 cup Thinly slice onion
1 cup Julienne celery
3 tablespoon Oil
1 tablespoon Salt
One fourth teaspoon White pepper
One fourth teaspoon MSG (optional)
1 teaspoon Sesame oil
One half teaspoon Tabasco (optional)

Blanch tomato for half a minute and slip off skin. Remove seeds and cut
into small pieces.

In boiling chicken stock add cabbage, carrot, onion and celery and bring to
boil again. Reduce heat and cook until tender.

Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG
(if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco
(if used).

Shared by Cate Vanicek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini