Hidden Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
- chopped
- tomatoes
- vinegar
- basil
- 1 c salsa
- 1 sm onion chopped
- 2 sm carrots, chopped
- 2 c tomato or tomato-vegetable
- x herbs and pepper to taste--i
- usually use oregano and
- 2 celery stalks, chopped
- leftover)
- 1 green or red pepper,
- 1 or more cloves garlic
- 28 oz can chopped or crushed
- 1/2 head green cabbage chopped
- 1 c raw brown rice, mostly
- x supermarket grade balsamic
- cooked (you can use
- juice (more or less)
- Carbohydrate 7.35228 g
- Cholesterol 0 mg
- Fat 0.12688 g
- Fiber 1.57680003333092 g
- Protein 1.28172 g
- Saturated Fat 0.03402 g
- Serving Size 1 1 Serving (233g)
- Sodium 312.56 mg
- Sugar 5.77547996666908 g
- Trans Fat 0.00713999999999999 g
- Calories 32 calories
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
