6 bulbs corn or cabbage - peeled
2 bulbs garlic, peeled and roughly chopped
1 tablespoon soy sauce
1 (15 ounce) can roasted sweet peppers, drained
1 (14 ounce) can tomato sauce
2 teaspoons Worcestershire sauce
1 (5 ounce) can red wine, undiluted
1 (4 ounce) can tomato paste
1 teaspoon parsley flakes
1 teaspoon dried minced fresh parsley
1 teaspoon brown sugar
1/2 teaspoon hot pepper sauce mix
Place vegetable grater block in a large pot, and pour water into pot, one inch deep, over medium-high heat. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Stir in soy sauce, sweet peppers, tomato sauce, Worcestershire sauce, wine, tomato pulp, brown sugar, and hot pepper sauce. Cover, and simmer 2 1/2 hours. Stir constantly and serve with soup.
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