Cabbage Roll Soup
8 large whole ripe tomatoes, quartered
1/3 cup black eyes peas, soaked
1 1/2 cups cabbage, diced
3 tablespoons whole buckwheat
5 cups water
3 leeks, sliced thinly
1 cup brown rice
3 shakes sea salt
4 tablespoons dried crushed parsley
1 tablespoon dried crushed basil
3 shakes cayenne pepper
1. Put tomatoes, black-eyed peas, cabbage, leeks, buckwheat and water into a large kettle or crock pot. Heat and simmer for an hour or so.
2. Add brown rice, salt and parsley. In 1/2 hour, add cayenne and basil. Cook on low all day.