LOW FAT STEWED TOMATO CABBAGE SOUP
I don’t know why the love of cabbage is attributed to Polish People, but they obviously knew a good thing when they cultivated it! If you like tomato soup you’ll love this one. The strong tomato flavor somehow enhances all the other vegetables. Even the kids will like!
Makes 21 cups
2 T. extra-virgin olive oil
2 c. sliced celery
2 c. diced yellow onion
3 med. carrots, peeled and thinly sliced
8 c. green cabbage minus hard core parts, cut into approx. 1 x 1-1/2 inch pieces
2 t. pink salt
2 c. V-8 Vegetable juice
28 oz. can stewed tomatoes; place in bowl and cut into smaller pieces
28 oz. can tomato puree
12 oz. can tomato paste plus 3 cups water
15 oz. can whole kernel corn plus liquid from can
2, 4.5 oz. (dr. wt.) jars sliced mushrooms including liquid from jars
2 c. apple cider
2 t. garlic powder
2 t. onion powder
2 t. ground coriander
2 t. smoked paprika
12 oz. pkg. froz. cut green beans
12 oz. pkg. froz. peas
In extra-large soup pot, over medium heat, melt olive oil.
Add celery and onion. Saute till partially wilted.
Add carrot slices, cabbage and salt, stir then saute till partially wilted.
Add remaining ingredients, stirring after each addition. Keep at a slow boil, uncovered, for about 20 minutes or till veggies are done to your liking.
Remove from heat.
Notes: For even cooking of veggies, keep sizes similar, so for instance slice your carrots thin unless you want everything else to mush up by the time they get tender.
Serve as is, or over pasta, mashed potatoes or toast.