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Spanish Soup  
2 Cups Chopped Cabbage  
1 Sweet Pepper  
2 Shallots and Tops  
1/4 Cup Salad Oil  
1 Quart Stock (Boiling)  
1 - 1/2 dessertspoons Salt  
6 Cloves Gralic  
2 Onions  
2 Large Tomatoes  
1 Bay Leaf  
1 Clove  
Dash Thyme (Pepper)  
Slice Thin Wholewheat Bread
Chop prepared vegetables very fine, cut peppers into thin strips. Heat oil in a pan and add crushed garlic. Cook one minute and toss in onions and shallots and cook slowly till limp but do not allow to brown. Stir in sliced pepper and tomatoes and cook 15 minutes. Add the cabbage, thyme, bayleaf, salt, pepper and the stock. Bring to boil, then simmer for 1 - 1/2 hours. Serve hot with thin slices of bread on the top.
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