celery and carrots in your soup pot along with the spices
soup mixture.<
mins. Add the savoy cabbage and stir fry briefly. Pour
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Combine all ingredients, mixing well.
Store in airtight container until ready to use.
To substitute for one can of condensed soup, combine 1/3 cup dry soup mix with 1 1/4 cups of cold water in a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.
Makes equivalent of 9 cans of soup.
Calories 131, fat 1 g, sodium 728 mg and fiber trace.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
Mix vinegar and sugar in pan and bring to a boil. Remove from heat and let cool.
Pour cool mixture over other ingredients and chill.
Will keep 7 days or more.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
>cabbage
ender. This soup can be eaten
>Day 1. Soup + fruit: all you want-EXCEPT banana. (Juice)
Day 2. Soup
Cut veggies in small to medium pieces and cover with water.
Boil fast for 10 min, then simmer and cook until veggies are tender.
You can eat this soup anytime you are hungry; eat as much as you want, whenever you want, will not add calories.
I have the entire 7 day schedule for this\"diet\"; if anyone is interested let me know.
Saute onions in the pot.
Cut veggies and saute harder veggies.
Put rest of veggies in the pot and add rest of ingredients. Bring to a boil and add soup mix. Gradually reduce heat to simmer and leave until vegetables are tender. Add seasoning and pepper to taste.
he core out of the cabbage - it cooks down with everything
Cut the savoy cabbage into wedges, core and shred
vernight.
2. The next day, put the bacon hock into
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.
Gradually add water, while stirring; heat until mixture reaches boiling point.
Add all other ingredients and simmer over low heat for about one hour.
Serves 8.
Easy to prepare and simply delicious on a cold day.
Best served with a pan of corn bread.
he pan.
Chop celery, cabbage and onion. Cook in the
Cover with water and cook 10 minutes.
Turn on low heat and simmer until vegetables are tender.
Makes a large pot full.
Soup may be eaten at any time of day and as much as you want.
ith side of spoon. Add cabbage, green beans, broth, water, 1