Tomato Cabbage Soup
Use canned tomatoes to add concentrated flavor to this cabbage soup recipe. With a touch of low-fat milk for creaminess, this is a healthy recipe to enjoy anytime.
Preparation Time10 min
Cooking Time20 min
Ingredients
- 2 tablespoons margarine
- 2 cups cabbage, coarsely chopped
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons flour
- 1 cup canned tomatoes, drained
- 1 tablespoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon celery salt
- 1/8 teaspoon garlic salt
- 3 cups 1% low-fat milk
Instructions
- Heat butter in large saucepan. Add cabbage and cook gently for 3 minutes, stirring.
- Add 2 cups water and salt, bring to a boil.
- Turn down heat and simmer 5 minutes.
- Bring back to a boil. Shake flour and 1/4 cup water together until blended in a small jar with a tight lid.
- Stir into boiling liquid. gradually. Add tomatoes and seasonings.
- Bring to boil, turn down heat and simmer gently 5 minutes, stirring often.
- Stir in milk. Heat to scalding. DO NOT BOIL. Serve immediately.
