Valencia Soup
David Begis
ingredients
- 2 cup diced peeled potatoes
- 2 cup shredded cabbage
- 1 T minced onion or 1 tsp. instant onion
- 1 T minced parsley or 1 tsp. dried flakes
- 3 tsp. olive or salad oil
- 1 cup canned tomatoes
- 1 cup chopped ham or leftover meat
- 1 tsp. salt
- 1/8 tsp. coarse pepper
- 1 1/2 qts. Soup stock
- 3 T uncooked rice
- 1 cup peas
directions
- 1
Put potatoes and cabbage in large heavy skillet
- 2
Add onion, parsley and oil.
- 3
Stir and cook until onion is soft, cabbage wilted: limp and potatoes barely cooked but retaining shape.
- 4
Add tomatoes, meat, salt, pepper and soup stock.
- 5
Simmer 20 minutes.
- 6
Add rice: and cook 20 minutes longer, add peas, heat and serve.
Source: Peggy Stapp
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