Saturday, November 5, 2011

Cabbage Soup

Cabbage Soup
INGREDIENTS
28 ounce can tomato puree, no salt added
6 ounce can tomato paste, no salt added
10 ounce jar Polaner All Fruit Peach
1/2 cup red wine vinegar
1/2 cup Folgers instant decaf coffee
1 large sweet onion
1 compact medium head cabbage
1 cup uncooked raw brown rice
2 chicken leg quarters
2 quarts water

METHOD
Spray the bottom of a deep soup kettle with vegetable spray
Remove as much skin and fat from the chicken leg quarters as possible
Brown the chicken leg quarters on both sides
Add the water, bring to a boil, turn light down, let simmer for 4 hours
Strain the liquid and refrigerate over night

The next day, skim the fat from the broth.
Put broth, tomato sauce, tomato paste, peach all fruit, instant coffee, vinegar and rice into soup kettle
Slice the onion into thin discs - and put in pot
Slice the cabbage into thin pices (1/8 to 1/4 inch thick) - and put in pot

Bring the soup to a boil, turn light down, and let simmer for 3-4 hours until flavors are blended, rice is soft, and cabbage and onion are soft.

Serve with crusty whole wheat bread

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