Cabbage Tomato Soup

Ingredients
10 cups beef stock (see Beef Stock recipe)
1 can tomato soup (or 1 ½ cup fresh)

1 small can crushed tomatoes

3 carrots, sliced into rounds

1 cup onion, chopped

1 head cabbage, cut into 1 inch squares

1 - 2 tablespoon sugar

Place all ingredients in Dutch oven and cook until vegetables are tender.  Salt and pepper to taste.

8 oz. sour cream

3 slightly heaping tablespoons flour

Combine and stir until smooth.  Add to soup and bring to a boil.  Reduce heat and simmer for 10 minutes.