The perfect soup for cold winter nights; quick, easy and nutritious.

GROUP I:

5 c. chicken stock, fresh or canned
1/2 c. brown rice
1/2 c. lentils
2 bay leaves
1 (28 oz.) can crushed tomatoes
1 stalk celery, sliced
1 sliced onion
3 sliced carrots
To taste, tsp. each:
Garlic
Oregano
Thyme

GROUP II:

1/2 c. chopped parsley
1 tbsp. cider vinegar

Bring to a boil and simmer for 45 minutes. Add group II ingredients and simmer 1/2 hour longer.