From all-creatures.org
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat
"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle." "Let no animal suffer or die that we may live!"
Tomato Vegetable Soup
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1 - 4 lb. Cabbage 1-1/2 lbs. Onions 1 lb. Carrots 1 lb. Corn, frozen kernels 2 - 28oz. cans Crushed Tomatoes 2 tbsp. Oregano, dried 1 tbsp. Basil, dried 1 tsp. Rosemary, dried Hot Pepper Sauce, to taste (To enlarge the photo of the tomato vegetable soup, clink on the photo or link) |
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We make the tomato vegetable soup in a large soup pot (2 gal. minimum) on the stovetop. This recipe will make about 26 1-cup servings, but each of us usually eat several cups for a meal. It's also great for leftovers.
Begin by placing 4 cups of cold filtered or tap water in the soup pot with the crushed tomatoes and the seasonings, add the frozen corn, and heat to a simmering boil.
While the contents of the soup pot are heating, wash and clean the cabbage, and wash and peel the carrots and onions. Finely shred the veggies in a food processor, add to the soup pot, cover, and continue cooking on simmer until the veggies are tender.
Serve and enjoy with a large tossed salad.
![]() Basil, Sweet Dried |
![]() Cabbage, Green |
![]() Carrots |
![]() Corn, Frozen |
![]() Onions, Yellow |
![]() Oregano, Dried |
![]() Pepper Sauce - Hot Red |
![]() Rosemary |
![]() Tomatoes, Crushed |
Love: It makes everything taste better! |
![]() Food Processor |
![]() Knives |
![]() Measuring Cup, Liquid |
![]() Measuring Spoons |
![]() Peeler, Vegetable |
![]() Pot, Large Stainless Steel |
![]() Spoon, Large Mixing |