TOMATO-CABBAGE SOUP (From The Starlight Restaurant)

1-1 1/2 lb. beef chuck for soup or beef bouillon
1 can tomato soup
1 small can crushed tomatoes
2 qt. water
3 or more chopped carrots
1 small onion, chopped
3/4 head cabbage, coarsely chopped
2 T. sugar

If using beef simmer all til meat is tender, but if using bouillon, cook about 45 minutes or til vegetables are tender. Adjust seasoning if needed (salt and pepper).


8 oz. sour cream
2 heaping T. flour
Blend sour cream and flour in blender adding some of the hot soup. Add this mixture to the boiling soup and let simmer about 10 minutes.


Tomato Cabbage Soup recipe is published in our March, 2000 Menu Minder.

You may like to try these other Soup recipes below: