Randy's Vegetarian Cookbook



French Cabbage Soup

3 cups potatoes, peeled and chopped
3 quarts water ( 12 cups )
1  medium cabbage (about 2 pounds ), trimmed and chopped
1/4 tsp pepper
1 Tblsp dry parsley or 6 fresh sprigs
1  bay leaf
1 tsp thyme
1/2 tsp marjoram
2  garlic cloves, mashed
2  onions, chopped
2  carrots, sliced
2  celery stalks, sliced
2  turnips, peeled and chopped (optional)
1/2 cup red or white beans
  
1 1/2 tsp salt
1/2 cup vegetarian "bacon" bits

Place all ingredients except salt and "bacon" bits into a soup kettle and bring to a boil. Lower heat and simmer, covered for about 2 hours. Add salt and "bacon" bits and simmer for 10 more minutes. This soup is best reheated after being refrigerated for a day or two. Good with French bread.
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