Rich Cabbage SoupSubmitted by: JO_JO_BA
IntroductionAdapted from Columbus Foodie's blog - a hearty, full meal in a bowl that's perfect for winter! Freezes well, too.
2 cups per serving. Adapted from Columbus Foodie's blog - a hearty, full meal in a bowl that's perfect for winter! Freezes well, too.
2 cups per serving.
2 medium onions, diced
1 medium head green cabbage, diced (shred coarse parts)
1 cup water
28 oz canned diced tomatoes
2 1/2 cups crushed tomatoes
4 cups vegetable broth
2 (10.75-oz each) cans condensed tomato soup
2 cups TVP granules
1 tsp oregano
1 tbsp garlic powder
Salt and pepper to taste
2 tbsp lemon juice
1 cup cooked buckwheat groats
1/3 cup brown Sugar Twin (or brown sugar)
Add onions and cook until browned, about 10 minutes.
Add cabbage and saute another 3 minutes.
Add water, both kinds of tomatoes, broth, tomato soup, TVP granules, oregano, garlic powder, salt and pepper.
Bring to a boil, then reduce heat and simmer, partially covered, 2 1/2 hours.
Stir in lemon juice, buckwheat groats and Sugar Twin.
Bring to a boil and cook briskly 15 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.