Photo by Fotolia/Magdalena Kucova
This vegetarian soup can be adapted to whatever vegetables you have available.
Ingredients
- 2 quarts vegetable stock
- 1 quart seeded and chopped tomatoes
- 2 quarts shredded cabbage
- 3 medium onions cut into medium dice
- 3 medium carrots cut into small dice
- 4 medium red potatoes, cut into large dice
- 1 tablespoon celery seed
- 1 tablespoon salt
- Freshly ground black pepper, to taste
Directions
- Bring stock to a gentle boil. Add in the vegetables and simmer until tender. Add in salt and pepper, taste, and adjust by adding more if necessary.
- While not at all traditional, we also like to add a few drops of hot pepper sauce to our bowl of Fransozensuppe.
