1 head cabbage
6 medium onions
6 spring onions
2 green or red peppers
3 large tomatoes
5 stalks celery, trimmed
4 oz (110 g) uncooked brown rice
freshly-ground black pepper for the taste
Cut the vegetables into small pieces. Place in a large pot and add enough cold water to cover. Bring to boil and then simmer uncovered for about ten minutes.
Cover, and then simmer on a low heat until the vegetables are soft. (Old cabbage soup recipe versions say, that this should take about an hour – newer researches know that this is much too long (the vitamins will vanish!) 10 – 15 minutes simmering time is more than enough!)
While the soup is simmering cook the rice according to the instructions on the packet. Add the rice when the soup is cooked. Season to taste with salt, preferably low-sodium and pepper.
Special Tip: Cool and then keep in the fridge, or freeze
I cut the v vegetables large pieces and when its cooked I put the soup in the food processor or blender to be smooth it depend how u like it
I ate it with broil chicken breast was good and full but remember to drink water and any kind of fruit
eat any time when you feel hungry even night time