Date: Tue, 31 Jan 95 16:33:52 EST
From: mfaison@pen.k12.va.us (Michele L. Faison)
This is adapted from Jane Brody's Good Food Book. I generally
double this because I don't like having half a head of cabbage
left over, and I can never find an 8-oz can of beets. I'm not
usually in soup mode when beets are fresh and in season (not
the shipped in things).
THREE "C" SOUP (in theory, 8 servings)
2 cups diced, peeled potatoes (I don't peel)
5 cups water
1 large onion, chopped (1 cup)
1.5 t caraway seeds (I use far less)
1 t salt (optional)
?? dried vege broth (some reconstituted for saute)
2 cups sliced carrots
1/2 cup diced celery (1 large stalk)
4 cups chopped cabbage (about 1#)
1 large beet, cooked, or 1 8-oz can beets, chopped (reserve
cooking water or liquid)
1/2 t dillweed (1 T fresh)
1 cup tomato puree
1/8 t black pepper (or to taste)
1. In a medium saucepan, cook the potatoes in the water until
tender, about 10 to 15 minutes. Drain them, and save the
cooking water.
2. In a large saucepan or Dutch oven, saute onion in veg or
fake ch**ken broth until translucent.
3. Add caraway seeds, salt, carrots, celery, cabbage, and the
reserved potato water. Add dry vege broth (or stock, adjust
the water accordingly) to taste. Bring soup to a boil, reduce
the heat, cover the pan, and cook until the vegetables are
tender, about 20 minutes.
4. Add the potatoes, beets, reserved beet water/liquid, dill,
tomato sauce and black pepper. Cover and simmer for another 30
minutes.
If you're not vegan, this is good served with a spoonful
of nonfat plain yogurt and an additional sprinkling of snipped
fresh dill.
Reallllly good with fresh baked sourdough bread.
kwvegan vegan