DINNER TIME SOUP

A hearty soup, great for a cold, blustery winter day. It is best cooked one day ahead, refrigerated overnight and heated just before serving.

Head white cabbage, chopped

: 1/2

Carrots, peeled and diced

: 4 large

Celery, diced

: 4 stalks

Onion, peeled and coarsely grated

: 1

Ketchup

: 200ml (3/4 cup)

Tomato juice

: 375ml (1,1/2 cups)

Vegetable stock

: 750ml (3 cups)

Chicken stock

: 500ml (2 cups)

Chopped tomatoes

: 1, 400g

Place chopped cabbage into an 8-litre soup pot.
Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot along with the remaining ingredients. Fill the tomato can with water and add to the soup mixture. Repeat.
Cover and bring soup to the boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours.
Serve with slices of baguette. Have salt, black pepper and Tabasco Sauce available to season to taste at the table.