Date:    Sun, 12 Sep 93 12:45:45 MDT
From:    Dianne Libero <dlibero@cisco.com>

SWEET AND SOUR CABBAGE SOUP

raw barley		1/3 cup
sliced carrot		1 large
chopped celery		1 stalk
choped onion		1 medium
bay leaves		2
red cabbage		3 cups coarsely chopped or shredded
plum tomatoes		1 14 oz (400g) can with liquid
			no salt added, or 10 fresh roasted with skins
red wine vinegar	3 tablespoons
brown sugar		2 tablespoons	or honey
paprika			2 teaspoons
dried thyme		1/2 teaspoon
salt and ground pepper to taste

Place barley, carrot, celery, onion and bay leaves in large pot and
cover with 4 1/2 cups water or vegetable stock.  Bring to boil and
then add all remaining ingredients.  Cover and simmer over low heat
for 30 - 35 minutes, or until veggies and barley are tender but not
overcooked.  Allow soup to stand for an hour (to blend flavors) and
then heat through before serving.  This is an excellent soup to
prepare a day ahead.	Serves 6 - 8.

Note:	If using fresh plum tomatoes, slice in half and place on a
	deep sided roasting pan.  Bake in oven at 375 for about 25
	minutes.  Let cool and then pierce skin with knife and
	gently peel skins off.  This method works better than
	boiling.

Adapted from:	VEGETARIANA by Nava Atlas