Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion, chopped Juice (more or less)
2 sm Carrots, chopped 1 c Salsa
2 Celery stalks, chopped 1 c Raw brown rice, mostly
1 Green or red pepper, Cooked (you can use
Chopped Leftover)
1/2 Head green cabbage chopped x Herbs and pepper to taste--I
1 Or more cloves garlic Usually use oregano and
28 oz Can chopped or crushed Basil
Tomatoes x Supermarket grade Balsamic
2 c Tomato or tomato-vegetable 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.

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