Sweet-N-Sour Cabbage Soup

• 8 c. beef stock
• 2 carrots, peeled and sliced
• 1 c. chopped onion
• 1/2 c. chopped celery
• 1 (8 oz.) can tomato sauce
• 1/4 c. seedless raisins
• 1/3 c. white vinegar
• 1/4 c. minced parsley
• 1 turnip or parsnip, peeled and sliced
• 1 (8 oz.) can diced tomatoes with juice
• 2 bay leaves
• 1/2 c. chopped leeks (white part)
• 1 c. diced beets
• 1 medium potato, peeled and diced
• 3 Tbsp. tomato paste
• 3/4 c. sugar
• salt to taste
• 1 1/2 c. shredded cabbage

1. Combine ingredients in large soup kettle.
2. Place over high heat and bring to a boil.
3. Reduce heat, cover and simmer for about 1 hour or until vegetables are tender and flavors meld.
4. Remove bay leaves after first 30 minutes of cooking time.
5. Makes 2 to 3 quarts, 8 to 10 servings.

beef stock, carrots, onion, celery, tomato sauce, raisins, white vinegar, parsley, tomatoes, bay leaves, leeks, beets, potato, tomato paste, sugar, salt, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219186 (may not work)