Happy Friday, folks! Today, I’d like to share with you an easy-to-make soup that I love eating for lunch in the winter. It’s good for you, inexpensive to make, and even freezes nicely. Plus it’s delicious. So grab your soup pot and your appetite. Here goes!
|Provencal Tomato Rice Soup||
- 2 tsp. olive oil
- One stalk celery, chopped
- One small onion, chopped
- 2 cloves garlic, minced
- Eight cups chicken stock or vegetable stock
- 2 Tbsp. Herbes des Provence (a spice mix available at any grocery store: McCormick’s makes a good one)
- One large (28 ounce) can crushed tomatoes
- 1 1/2 cups COOKED brown rice
- Saute celery, onion and garlic in olive oil for a few minutes until onions are translucent and garlic is fragrant.
- Add stock and Herbes de Provence and bring to a boil. Simmer 10 minutes.
- Add crushed tomatoes, return to a low boil, and simmer 20 minutes.
- Add cooked rice (It’s vital that the rice is already cooked or it will absorb too much of the liquid in the soup).
- Simmer 5 minutes more, then remove from heat. Cool slightly and serve.
You may substitute white rice or wild rice for the brown rice, but quick-cooking rice is not recommended. Prepare rice according to package directions.