Sweet And Sour Cabbage Soup(Vegetarian Recipe; Serves 6 To 8)

• 1/3 c. raw barley
• 1 large carrot, sliced
• 1 large celery stalk, chopped
• 1 medium onion, chopped
• 2 Tbsp. margarine
• 2 bay leaves
• 4 1/4 c. vegetable stock or water
• 3 c. coarsely shredded green cabbage
• 14 oz. can plum tomatoes, chopped
• 3 Tbsp. dry red wine
• 3 Tbsp. red wine vinegar
• 3 Tbsp. light brown sugar
• 2 tsp. paprika
• 1/2 tsp. dried thyme
• salt and freshly ground pepper to taste

1. Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
2. Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
3. Allow the soup to stand for an hour before serving, then heat through.
4. This is also a good soup to make a day ahead.

barley, carrot, celery stalk, onion, margarine, bay leaves, vegetable stock, green cabbage, tomatoes, red wine, red wine vinegar, light brown sugar, paprika, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315746 (may not work)