Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
INGREDIENTS (for 2 servings):
- 1/2 medium head cabbage, chopped
- 4 large carrots, cubed
- 1 sweet onion, minced
- 4 stalks celery, cubed
- 3/4 cup ketchup
- 1 1/2 cups tomato-vegetable juice cocktail
- 3 cups vegetable broth
- 1 (14.5 ounce) can chicken broth
- 1 (14.5 ounce) can peeled and diced tomatoes
Place chopped cabbage into an 8-quart soup pot.
Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours.
Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.