Kathy's Tomato-Rice Soup

Recipe By :Kathy Morey
Serving Size : 8 Preparation Time :0:25

I can't remember whether it was this list or another that someone recently asked for some soup recipes, but I remembered this one that I devised and have been making for a number of years. It's very easy and good and I almost have the ingredients on hand. Hope you like it. Kathy

1 onion -- (medium-large), chopped
3 garlic cloves -- minced
1 large carrot -- diced
1 large celery stalk -- diced
2 tablespoons water -- or white wine for sautéing
32 ounces canned tomatoes -- with juice, cut up
2 medium boiling potatoes -- such as red or Yukon gold, diced (peel or not as you wish)
1/2 cup brown rice
1/4 cup wild rice
1 bay leaf
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon mild paprika
1 teaspoon sugar 
6 cups water
soy sauce -- or salt, to taste (optional)

Sauté first four ingredients in water or white wine in a large soup pot over medium heat until softened, adding additional liquid as needed. Add all remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer, stirring often, adding more water as necessary, until soup is thick and rice is soft, about 50 minutes. Season to taste with a little soy sauce or salt.

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