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Hidden Vegetable Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HIDDEN VEGETABLE SOUP
 Categories: Digest, Sept.
      Yield: 5 Servings
 
      1 sm Onion, chopped
      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.
 
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