VOTE AT THESE COOKING WEB RINGS
ASSEMBLE INGREDIENTS:
 | 1 head green cabbage, washed & shredded |
| 1 bell pepper, washed, seeded & chopped |
| 1 can (14.5 oz) condensed tomato soup |
| 2 cans (28 oz each) diced tomatoes, low salt if possible |
| 6 stalks celery, washed, trimmed & chopped |
| 1 bunch green onions, washed, trimmed & chopped |
| 3 carrots, washed & peeled, if desired, & chopped |
| 1 large onion, trimmed & chopped |
| 2 cubes chicken bouillon, crushed |
| 2 Tbsp sugar |
| 2 Tbsp honey |
| 4 Tbsp fresh lemon juice |
| water, 2 quarts or more as needed |
| Salt & pepper to taste |
ASSEMBLE TOOLS:
| Large stock or soup pot with lid |
| Large long handle spoon to stir soup |
PREPARATION: Vegetables should be cut into medium size pieces. Place ingredients in the soup pot covering with water. Reserve salt & pepper for later. Bring to a boil then partially cover & reduce heat to a strong simmer. Cook until vegetables are tender & well blended, about 1 1/2 hours, stirring often & adding water if necessary. About half way through cooking taste & adjust seasoning to taste.
SERVINGS: 6
SERVING COMMENTS: Soup should be served hot; garlic toast or French rolls go very well with the soup & if desired bites of roasted beef brisket can be added.
CABBAGE SOUP