Mattie's Skinny Soup

• 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

1. **17.5 Cups of water equal roughly 4 cans of water*Blend tomatoes with 4 cans of water.
2. Add 4 bouillon cubes.
3. Shred or chop all vegetables, except cabbage.
4. Add to broth.
5. Cook 2 hours, then add shredded cabbage and slowly cook for 1 more hour, .
6. Add salt and pepper to taste.
7. *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.

italian plum tomatoes, water, bouillon cubes, onions, green pepper, red pepper, carrots, celery, green cabbage, salt, pepper, brown rice

Taken from www.food.com/recipe/matties-skinny-soup-421773 (may not work)