Patricia’s Homemade Vegetable Soup

4 Medium Potatoes, cut into inch-sized pieces

4 Medium Carrots, chopped

1 Can No-Salt Green Beans, drained

1 Can No-Salt Peas, drained

1/2 Cup chopped celery

1/2 Cup Shredded Cabbage (Optional)

1/2 Cup Chopped Onion

1 Clove Minced Garlic

1/4 Cup Brown Rice

2 Cans Stewed tomatoes (Pureed)

6 cups water

Salt to taste (I use about 1 Tablespoon)

Freshly Ground Black Pepper (to taste)

Spices of your choice and amounts to suit your taste.  (I use Chili Powder, Basil, Thyme, Red Pepper,Oregano, Parsley).

Place 1st 8 ingredients in 3-4 quart pot.  Add tomatoes and water.  Simmer until vegetables are done.  Makes about 2-1/2 quarts.

Graphics from Heart to Me