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Categories:
Italian plum tomatoes water bouillon cubes onions green pepper red pepper carrots celery green cabbage salt pepper brown rice
Viewed: 41 - Published at: 4 years agoIngredients
- 35 ounces Italian plum tomatoes
- 17 12 cups water
- 4 bouillon cubes
- 2 onions (Large)
- 1 green pepper (large)
- 1 red pepper (Large)
- 2 lbs fresh carrots (1 Bag)
- 1 lb celery (1 Bunch)
- 1 green cabbage (Medium size)
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 3 cups cooked brown rice
Method
- **17.5 Cups of water equal roughly 4 cans of water*Blend tomatoes with 4 cans of water.
- Add 4 bouillon cubes.
- Shred or chop all vegetables, except cabbage.
- Add to broth.
- Cook 2 hours, then add shredded cabbage and slowly cook for 1 more hour, .
- Add salt and pepper to taste.
- *To make soup more of a "meal" you may add cooked brown rice the last 10 minutes of cooking or add to each bowl of soup.
