Ingredients
- 1qt. Canned chunky tomatoes
- 2 cups chopped cabbage
- 1 cup sliced carrots
- ½ cup diced celery
- 2/3 cup chopped onions
- ½ cup parsley
- 2 tbsp rice
- 2 tbsp butter
- 1 tbsp salt
- 2 ½ qts water or chicken stock
- ½ cup green peas, drained
Method
Combine all ingredients except for peas. Cook 45 minutes or until vegetables are soft. Add peas and reheat. Makes 25 servings. You can store and eat throughout the week.
