Recipe - Hidden Vegetable Soup

1 small Onion, chopped
2 small Carrots, chopped
2 Celery stalks, chopped
1 Green or red pepper,
Chopped
One half Head green cabbage chopped
1 Or more cloves garlic
28 ounce Can chopped or crushed
Tomatoes
2 cup Tomato or tomatovegetable
Juice (more or less)
1 cup Salsa
1 cup Raw brown rice, mostly
Cooked (you can use
Leftover)
x Herbs and pepper to tasteI
Usually use oregano and
Basil
x Supermarket grade Balsamic
Vinegar

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, jane@netcom.com. Fatfree Digest [Volume 10 Issue 49], Sept.
29. 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip