Very Low Calorie Vegetable Soup

• 6 whole scallions
• 2 cups fresh green beans, cleaned and cut into thirds
• 2 cups fresh spinach or 2 cups escarole
• 5 medium carrots, cut into 1 inch pieces
• 2 cups chopped tomatoes
• 1 medium head of cabbage, chopped onto 2 inch pieces
• 1/2 bunch celery, cut into 1 inch pieces
• 1 garlic clove
• 1 red bell pepper, sliced and then cut in half again
• 1 head broccoli, cut into individual florets
• 1 cup brown rice (uncooked)
• 2 (1 1/4 ounce) packages onion soup mix

1. Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
2. This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.

scallions, fresh green beans, fresh spinach, carrots, tomatoes, head of cabbage, celery, garlic, red bell pepper, broccoli, brown rice, onion soup

Taken from www.food.com/recipe/very-low-calorie-vegetable-soup-249835 (may not work)