We served a luncheon at St. Michael's Church on Saturday and of course, prepared a Lenten soup. Soup is a great staple during abstaining periods especially, when eaten with a homemade bread.
I guess you could say that I am a dipper. We used joke about that at the table when eating homemade doughnuts. Grandpa Leon was dipper, and so is our grandson, Nathan. It is cute to see him dip his meatballs in ketchup. He loves ketchup and dips just about anything in it. I love to dip my bread in stew or soup.
Therefore, this is also called ketchup soup. Nathan enjoys drinking the broth from his big bowl, or coffee cup.
RECIPE
3 T Canola oil
1 large Yellow Onion
2 bags coleslaw mix shredded w/carrots (16 0z. ea.)
3 cans of unsalted tomatoes (8 oz)
1 large can of tomato sauce (16 oz)
1/2 tsp of pepper
4 T ketchup
4 T unbleached flour
1 T sugar (optional)
2T Worcestershire Sauce
Hot Water (about 1 1/2 quarts)
In a large pan, place 3T of Canola oil, add chopped onions, and over medium heat, stir until transparent. Add cabbage mix and stir until cabbage is softened. Add dry ingredients, diced tomatoes and sauce, hot water and sugar and bring to a boil. Lower heat and simmer (slightly covered) until the cabbage is tender. Add tomato ketchup and 2T of Worcestershire Sauce. After cooking, salt to taste (optional). (1T. lemon juice is optional). One-pound of Kidney beans (rinsed & drained), may be added.
We do not use a dollop sour cream during Lent.
Serve with a wholesome bread.
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