Tomato-Rice Soup Recipe
Created by Ruth Paget
If
you have a rice cooker, this soup is easy to make. Just stir the cooked rice into the soup
before serving. However, making the soup
with raw rice is easy, too, just a little more time consuming.
Indians
say that seeds plus grains equal a protein.
The tomatoes here would be the seeds and the rice is a grain, so this
soup is a hidden and tasty protein.
Freshly
ground pepper tastes great with this soup.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large chopped onion
-1
teaspoon dry garlic
-1
(15.25-ounce) can tomato sauce
-1
(32-ounce) container beef stock
-32
ounces water
-1/2
cup raw white rice
Steps:
1-Sauté
the onions and garlic in the olive oil for 5 minutes in a soup pot.
2-Add
tomato sauce, beef broth, water, and rice to the soup pot.
3-Bring
soup to a boil and let boil for 30 minutes.
Serve
warm with freshly ground pepper.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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