Monday, March 26, 2012

Veganomicon's tomato-rice soup with roasted garlic* and navy beans

With the rainy California weather I really wanted a warm, hearty soup. One of my favorite things about soups are how easy they are to make and how long they last. With this one recipe three people can eat it for at least 3 nights, or if I was by myself I could freeze a good portion of it. This soup also has very few ingredients, but was incredibly flavorful and hearty.

2 bulbs garlic*
1 tablespoon olive oil
1/2 medium-size yellow onion, diced as small as possible
1 cup long-grain brown rice
1 teaspoon dried majoram
2 teaspoons salt
several pinches ground black pepper
2 (28-ounce) cans crushed tomatoes
1 (15-once) can navy beans, drained and rinsed (about 1 and 1/2 cups)
4 cups vegetable broth (or water)

1a. *I decided not to roast the garlic, but if you do roast it, then preheat the oven to 425 and prep the garlic to be roasted (tutorials are online), otherwise:
1b. Preheat a soup pot over medium heat

2. Saute the onions in the olive oil for 5-7 minutes, until soft and translucent. If you do not roast garlic*, add 6 cloves of minced or pressed garlic in with the onion.

3. Add the rice, bay leaves, thyme, marjoram, salt, and pepper and cook, stirring, for about 2 minutes.

4. Add crushed tomatoes, four cups of vegetable broth or water, and fill one of the 28-ounce cans with water once and pour it into the soup.

5. Bring to a boil, then lower the heat to medium-low or low, cover, and simmer for about 45 minutes until the rice is cooked. 

6. Add the beans, turn off the heat, and wait until the beans are heated through before removing the bay leaves and serving. 

This recipe is quite possibly my favorite tomato soup. It has complete protein in it with the rice and beans and it definitely isn't lacking in flavor. Thanks Veganomicon!

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