2 sm Carrots, chopped

2 Celery stalks, chopped

1 Green or red pepper,

Chopped 1/2 Head green cabbage chopped

1 Or more cloves garlic

28 oz Can chopped or crushed

Tomatoes 2 c Tomato or tomato-vegetable

Juice (more or less) 1 c Salsa

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 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.