1 pound cabbage, cut into 1 inch pieces
1 pound carrot, cut into 1 inch pieces
3 red bell peppers, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 1/2 pounds pork roast, cut into 1 inch pieces
1 cup water
1 onion, chopped
1/2 cup cooked rice
1/2 cup chopped celery
In a large pot over medium heat, combine cabbage, carrot, bell peppers, salt, pepper, olive oil, pork roast, water, onion and rice. Bring to a boil, then reduce heat to low, stirring occasionally.
Spoon the soup over the steaming mixture, cover and simmer for about 30 minutes, stirring occasionally. Season with salt and pepper.