Tomato and Rice Soup

What do you do when you need to go grocery shopping, but you just don’t want to and all you have in your fridge is a couple carrots, an onion, and a few stalks of celery? I just hate going out and running errands in the cold winter weather. So I knew I would have to find something to make out of my carrots and celery or brave the cold weather. Luckily I had a can of tomatoes and some rice in my pantry, too. This soup is comforting, easy, and completely healthy. Perfect for the cold winter weather.

Ingredients:

• 1/2 C. long grained brown rice
• 1 TBSP. olive oil
• 1 medium onion, finely diced
• 1 large carrot, peeled and and sliced
• 1 large stalk of celery, finely sliced
• 1 large garlic clove, pressed
• 1/4 tsp. dried thyme
• 1 can (28 oz.) stewed tomatoes
• 1 can (14.5 oz.) chicken or vegetable broth (1 3/4 C.)
• 1/2 tsp. salt (more to taste)
• 1/4 tsp. black pepper
• 1 bay leaf
• 1 C. water
• 1/2 C. fresh parsley or basil, coarsely chopped

Directions:

1. Using a rice maker or stove top, prepare the rice according to instructions on the bag, omitting salt and butter.

2. In a saucepan (at least 4-quarts), heat the oil. When oil is hot, add onions, carrots, and celery. Heat, stirring occasionally, until vegetable are tender. Add in garlic and thyme and stir for another minute or so.

3. Add tomatoes with all their juices. Add the broth, salt, pepper, bay leaf, and water. Bring to a boil for a few minutes. Lower the heat to a simmer, cover pot, and let cook for 30 minutes.

4. Remove bay leaf. Use a handheld stick blender to puree the soup. Or split the soup into two batches and blend each batch in a blender or food processor until smooth. Restore soup to pot and add the rice and fresh parsley or basil.

Serve with warm bread and butter.

NOTE: Last time I made this I only had a 14.5 oz. can of tomatoes, so I split the recipe in half and it worked just fine. I still used the same amount of onions, carrot, celery, garlic, and bay leaf. It tasted a little bit carroty, but still great.

Recipe adapted from Good Housekeeping Favorite Recipes Vegetarian Meals