3 Litres of water
1 small onion, finely chopped
1 small sweet potato, peeled and chopped
1 small zucchini, chopped
1 small carrot, peeled and chopped
2 small potatoes, peeled and chopped
1 stalk of celery, chopped
1/2 red capsicum, chopped
1/4 sugar loaf cabbage, chopped
kernels cut from a cob of corn
1/2 cup soup mix (red lentil, yellow spilt peas, green peas and barley)
1/4 cup brown rice
chives for garnish
bread rolls to serve
- Wash and rinse the soup mix and the brown rice.
- Boil water in a large saucepan. Add the soup mix and brown rice. Then add in the rest of the vegetables and boil for about 1 hour 30 minutes in moderate and slow heat. Use the back of the soup laddle to mess some the chuck of the vegetables to get a thicker soup. Garnish with chives and serve with bread rolls.
Note: The left over soup may be a bit thick, simply add in some water to thinning it during reheat.