Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another gem from and the Redwall Cookbook!

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Inspired by the Redwall Cookbook

1 tablespoon unsalted butter
3/4 cup carrots, peeled and sliced
1 1/2 cup onions, peeled and chopped
2 celery stalks, chopped
1/4 cup tomato paste
4 1/2 cups water
2 cups shredded green cabbage
1/2 cup sliced green beans
2 teaspoons cornstarch
1 1/2 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoon paprika
1/2 teaspoon pepper

1. Melt the butter in a saucepan over medium heat, Add the carrots, chopped onions, and celery and stir for four minutes. Do not let the vegetables brown.
2. Stir in the tomato paste, granulated spices, paprika, salt, and pepper.
3. Bring to a boil, stirring it until then. Cover the pan and reduce the heat and allow to simmer for 10 minutes.
4. Stir in the cabbage and green beans, cover, and simmer for 10 more minutes.
5. In a bowl, blend the cornstarch with a small amount of warm water and stir it into the soup. Bring it to a boil yet again, stirring it until then. Once boiling, stir continuously for 2 minutes.
6. Reduce the heat and allow the soup to simmer uncovered for 10 more minutes.