Ingredients Jump to Instructions ↓

  1. 1 sm Onion, chopped

  2. 2 sm Carrots, chopped

  3. 2 Celery stalks, chopped

  4. 1 Green or red pepper, Chopped

  5. 1/2 Head green cabbage chopped

  6. 1 Or more cloves garlic

  7. 28 oz Can chopped or crushed Tomatoes

  8. 2 c Tomato or tomato-vegetable Juice (more or less)

  9. 1 c Salsa

  10. 1 c Raw brown rice, mostly Cooked (you can use Leftover) x Herbs and pepper to taste--I Usually use oregano and Basil x Supermarket grade Balsamic Vinegar

Instructions Jump to Ingredients ↑

  1. Puree the onion, carrots, celery, green pepper, cabbage, and garlic (not all at once!) in a blender, using as much tomato juice as necessary to aid the process. Combine with tomatoes, salsa and herbs, and cook about 15 or 20 minutes. If the rice is partially cooked, add it with everything else; if fully cooked, add near the end of cooking. If the soup is too thick for your taste, add tomato juice or water. Just before serving, stir in a little balsamic vinegar. I serve this as a main dish, along with bread. Probably makes about 5 or 6 servings. Jane Colman, Fatfree Digest [Volume 10 Issue 49], Sept.

  2. Formatted by Sue Smith, S.Smith34, using MMCONV. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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