Vegan Sweet Russian Cabbage Soup

The perfect soup for this time of year.  Pick up some cabbage from your local Farmer's Market and get cookin'.

Vegan Sweet Russian Cabbage Soup

Adapted from Allrecipes recipe – Ron Shepherd

6-8 servings

1            pkg. ground Beef-Less crumbles (trader Joes) or any other meat substitute

1            14.5 ounce can diced tomatoes

1            8 oz. can tomato sauce

4            cubes vegetable bouillon

2            medium carrots, shredded  (I cut into small dices)

1            onion, chopped

3            cloves garlic, finely chopped

2            tablespoons white vinegar

1/2         cup white sugar

1 and 1/2            teaspoon salt

1/2         teaspoon ground black pepper

2            quarts water, divided

1            head cabbage, cored and cut into small wedges

Directions

Oil large soup pot.  Add onion and sauté until soft.  Add garlic and carrots, sauté a few minutes.  Add the Beef-Less crumbles, vinegar, sugar, salt and pepper and cook until everything is well incorporated. 

Add diced tomatoes, tomato sauce,  and give a good stir.  I like to cook a bit to get all the flavors into the crumbles before adding more liquid.

Pour in 1 quart of water and add the vegetable bouillon.  Cover and simmer for 30 minutes over low heat.

Pour in another quart of water, add cabbage and return to a slow boil and simmer for approximately 25 minutes, until cabbage is tender.