Guess what?  Winter is NOT over :(  So how about another soup?  As a leftover, this soup thickens quite a bit because of the rice.  So if you REALLY don't like thick soups (which I love!) then put in a little less rice.
MAKES: 10 cups, 5 servings of 2 cups each
TIME: 45 minutes

1 tbsp oil
1 med. onion, chopped
1 cup chopped carrots
1 cup chopped celery
1 tsp minced garlic
1 tsp dried oregano
1/2 tsp dried thyme
4 cups vegetable broth
4 cups tomato juice
3 cups basmati rice, cooked (1 cup uncooked)
black pepper and sea salt to taste

NOTE: If you are using full sodium varieties of broth and tomato juice, skip the salt.

1. Combine oil, onions, carrots and celery in a large pot over medium heat.  Cook until onions are clear and carrots are soft.

2. Add garlic, oregano and thyme.  Stir and cook for about 1 minute.

3. Add vegetable broth, tomato juice, cooked rice, black pepper and sea salt.  Stir to combine.

4. Bring to a boil then reduce heat, cover and simmer for 30 minutes.

5. Serve.

per 2 cup serving

Calories 216, Total Fat 3.3g, Saturated Fat 0.5g, Sodium 810mg, Total Carbs 43g, Fiber 2.7g, Sugars 11g, Protein 5g, Vit A 113%, Vit C 66%, Calcium 6%, Iron 13%



Leave a Reply