mins. Add the savoy cabbage and stir fry briefly. Pour
celery and carrots in your soup pot along with the spices
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
>Day 1. Soup + fruit: all you want-EXCEPT banana. (Juice)
Day 2. Soup
>cabbage
ender. This soup can be eaten
90 minutes.
-------------------------------------------.
Soup Diet - Day #1.
Eat as much
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.
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.
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.
Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle.
Cover and simmer 3 hours.
Skim soup; remove bones and meat.
Add tomatoes.
Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often.
Add to soup.
Cover; simmer for 20 minutes.
Add peas and meat (cut into bite size pieces).
Season with salt and pepper.
Serve.
Makes 5 quarts.
Combine the cabbage, onion and carrot.
Combine remaining ingredients in a sauce pan (do not add all of the sweetener taste as you go) Heat to boiling.
Pour the hot dressing over the veggies.
Cover and refrigerate for at least an hour.
Bring water to boil.
Cook cabbage about 7 minutes or until just wilted.
Drain cabbage.
Add salt and pepper to taste. Grease a baking dish with margarine or butter.
Put half of cabbage in bottom of dish.
Cover with half of the soup.
Layer half of cheese over soup.
Repeat layers in same order using remaining cabbage, soup and cheese.
Sprinkle crushed cracker or bread crumbs on top.
Cover.
Bake at 350\u00b0 for 20 to 30 minutes. Uncover.
Cook 5 minutes longer for crackers to crisp.
Makes 8 to 10 servings.
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
Add broth, tomatoes, onion soup mix, salt, and pepper.
Boil 10 minutes.
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.