Tomato-Rice Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- White or brown rice
- Tomato paste
- Vegetable stock or water
- Fresh or canned tomatoes
- Garlic
- Onions
- Celery
- Parsley
- Carrots
- Olive Oil
- Collard greens
- Red wine
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
- Step 2
Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
- Step 3
Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
- Step 4
Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.
Private Notes
Comments
1/2 cup Rice, 1tbs Tomato Paste, 4 cups Vegetable stock or water, 3-4 med. chopped tomatoes or 14oz diced canned tomatoes, 1-2 garlic cloves minced, 1 med. diced onion, 1 chopped (small pieces) celery stick, 2tbs chopped parsley, 1 med. carrot, chopped into smallish pieces, 2tbs Olive Oil, 1lbs collard greens, leaves only, torn into small pieces for the soup. Red Wine & Salt TO TASTE! Salt a must if using Water not stock (start with 1/2 tbs, up from there). RW - start with 1tbs + to taste.
It needs salt, pepper,and a dash of cayenne or red pepper flakes.
Because the quantities are so flexible, the results can vary. I think this is a terrific basic recipe, which can be spiced up in any way one might like. Personally, I like my dollop of red wine to be generous.
Very nice basic tomato rice soup for a cool fall day. Very easy to make for a quick dinner with a grilled cheese half. Added pulsed tomatoes from garden, tomato paste and chicken broth (rather than water or veg broth). Six cups total liquid. Also had celery leaves and parsley from garden to taste. A Tbs of chicken bouillon doesn't hurt.
Made this this evening with leftover rice and some leftover pizza sauce. Great way to use up bits of leftovers taking up space in the fridge! No broth on hand so used water instead. With a little salt and pepper we had a very flavourful soup!! Will make again!
has anyone tried freezing this recipe?
Advertisement