Vegetable Soup II Recipe

Directions

Place cabbage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer 25 to 30 minutes. Drain and rinse.

In a large saucepan over medium heat, saute the onions and celery until brown. Stir in the beef and celery mixture. Bring mixture to a slow boil and stir in the tomatoes and bouillon granules. Bring to a slow boil and cook 15 minutes.

Add the water and 1 cup beans, oil, brown sugar, lemon juice and remaining 1/3 cup water to the pot, so that there is enough to cover. Heat to boiling and keep stirring until vegetables are tender, about 15 minutes. Reduce heat to low and simmer for 30 minutes, stirring to keep it from boiling.

Rinse the dried vegetables thoroughly. Add more water if necessary. Drain well and wash. Prepare the soup with the brown sugar and lemon juice.

Soak cabbage leaves in warm water for at least one hour. Peel and cut into 1/4 inch slices. Drain and set aside.

In a large skillet over medium heat, brown onions with 2 tablespoons olive oil. Add carrots, celery and carrots; saute until carrots are crisp, stirring.

Add tomato soup in a thick layer in a large stock pot. Spread half of the soup over cabbage and add the remaining 1/4 cup water while stirring constantly. Bring to a simmer, stirring occasionally, and cover. Cover and let simmer without stirring for 3 minutes.

Return vegetables to pot, and add bouillon cube. Bring to a boil and cook through. Stir in brown sugar and chili powder, and stir into the soup. Reduce the heat to medium and cover. Simmer over low heat for about 15 minutes, stirring occasionally.

Stir remaining 1/4 cup water into the pot, stirring to make a syrup. Bring to a boil and continue to boil for about 3 minutes, stirring occasionally. Stir in salt and stir well.