 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
|
I created this soup for a very dear vegetarian friend (although it can be easily made non-vegetarian if you prefer), and it quickly became one of his most requested dishes. It is very filling, and great comfort food. Try to make this soup the day before and let it sit in the refrigerator overnight at least. The flavors blend, the curry mellows, and the resulting soup is just fantastic. If you prefer a non-vegetarian version, just substitute the soy sausage patties with regular sausage patties, or even just 1/4 to 1/2 pound of ground beef. Ingredients:
1/2 small cabbage, coarsely shredded |
1/2 large onion, diced |
1 tablespoon vegetable oil |
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup raw rice |
1 lemon (juice only, save rind for another use) |
2 frozen vegetarian breakfast sausage patties, chopped |
1 (16 ounce) can tomato sauce |
water |
1 tablespoon curry powder, to taste |
3 tablespoons granulated sugar |
3 tablespoons brown sugar |
salt & pepper |
1/2 cup raisins (optional) |
Directions:
1. Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown.
2. Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture.
3. Add the can of tomato sauce, and then using the can, add 4 cans full of water.
4. Add the rice, lemon juice, curry, sugar, salt and pepper and stir well.
5. Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally.
6. If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.
|
|