6 cups water
6 cups vegetable broth
4 eggs, beaten
4 potatoes, diced
6 large fresh squash cubits
6 cups cooked and mashed bell peppers
8 slices rye bread, cut into pieces
4 stalks celery, finely chopped
1 additional 3 egg, lightly beaten
1 cup water
1 large tomato, diced
salt and pepper to taste
salt to taste
In a medium saucepan bring water to a boil. Stir in broth, potatoes, carrots and red bell peppers and cook until tender, about 3 minutes. Stir in broccoli and add water 2 tablespoons at a time, just until tender. Simmer about 30 minutes, stopping occasionally.
Rinse tomatoes, and replace them with a small handful of water. Cross potatoes into boiling water, add quite a bit of water, and Stir. Bring a large pot of water to a boil and add mushrooms. Stir in sliced potatoes. The mushrooms blend nicely with the soup.
Return soup to a boil, reduce sauce, and simmer 20 minutes, until potatoes are tender and rice is tender. Stir in tomatoes, tomato soup mixture and water. Simmer 5 minutes, or until all liquid has absorbed. Spoon about 1/2 of soup into each serving bowl.