WINTER VEGETABLE SOUP

from Nina Haas

3 Tablespoons butter or margarine

2 lbs. green cabbage;

4 medium carrots, diced

2 large stalks celery, diced;

3 green onions, diced

1/2 pkg. frozen baby lima beans

1 14 oz can Swanson chicken broth

6 cups water

1/2 cup Riceland extra-long grain rice

1 Tablespoon flour

2 teaspoons salt

1 (10 oz. pkg.) frozen, chopped spinach, thawed

1/2 teaspoon black pepper

1 small carton whipping/heavy cream

Melt margarine/butter in a large pot. On medium-high heat, stir-fry cabbage, carrots, celery, and green onions until lightly browned – about 15 minutes. Stir in flour, salt and pepper. Stir gently for 5 minutes. Add water, chicken broth, lima beans and rice. Cover pot. Bring to a boil on medium-low heat. Turn down heat to lowest setting. Add spinach. Stir in cream and simmer for about 15 minutes.

Makes about 14-1/2 cups.

This soup is best if you prepare it several hours before serving to allow all the vegetables to blend together for a better flavor. Or, cook soup the night before and heat through when you are ready to serve it.