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hidden-veg-soup recipe

Date:    Wed, 28 Sep 94 17:01:15 PDT
 From:    Jane Colman (jane@netcom.com)
 This is one I discovered years ago in one of Pritikin's books.
 He used a different name for it, but I find mine appropriate because
 it's a great way to feed vegetables to vegi-phobic family members
 without their realizing what they are eating.
 Hidden Vegetable Soup
 1 small onion, chopped
 2 small carrots, chopped
 2 celery stalks, chopped
 1 green or red pepper, chopped
 1/2 head green cabbage chopped
 1 or more cloves garlic
 28-ounce can chopped or crushed tomatoes
 about 2 cups of tomato or tomato-vegetable juice
 1 cup salsa (although I didn't have any last time, and just
   substituted a chopped hot green pepper, don't remember what variety
 1 cup raw brown rice, mostly cooked (you can use leftover)
 herbs and pepper to taste--I usually use oregano and basil
 a little bit (teaspoon? tablespoon? I didn't measure) 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.
 kwvegan vegan