Cabbage Soup

Submitted by: Mary Hoffman

1 (16 oz.) can whole tomato (or more, if desired)
1 carrot, sliced thin
1/2 c. each: chopped onion & celery
3 c. shredded cabbage
1 c. canned beef broth OR 1 c. hot water mixed with 1 tsp. beef bouillon granules
1 bay leaf
1/2 tsp. pepper (scant)
Parmesan cheese

Pour tomato liquid into a 3-quart pan. Chop tomatoes and add to liquid with all remaining ingredients, except Parmesan cheese. Bring to a boil and boil GENTLY for 15 minutes. Reduce heat and simmer about 1 hour, or until vegetables are tender. Remove bay leaf and sprinkle lightly with Parmesan cheese before serving.

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