1. chemicalfreeskinny:

RECIPE: HEALTHY, DELICIOUS HOMEMADE TOMATO RICE SOUP
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Tomato and Rice Soup SERVINGS: 4 ; COOK TIME: 50 min
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INGREDIENTS
1/2 cup Wehani, black Japonica, or long-grain wild rice (If you can’t find  Wehani or black Japonica rice, use long-grain brown rice instead.)1  tablespoon (organic*) butter or margarine1 medium onion, finely chopped1  stalk (organic*) celery, finely chopped1 medium carrot, peeled and  chopped1 garlic clove, crushed with garlic press1/4 teaspoon dried  thyme1 (BPA-Free*) can (28 ounces) (organic*) plum tomatoes in juice1 3/4 cups  (preservative-free*) vegetable broth1/2 teaspoon salt1/4 teaspoon  coarsely ground black pepper1 bay leaf1 cup water1/2 cup loosely  packed fresh parsley leaves, chopped     
*ChemicalFreeSkinny recommendations _________________________
PREPARATION
1. Prepare rice but do not add salt or butter; set rice aside.2.  Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add onion, celery,  and carrot and cook, stirring occasionally , until tender, about 10 minutes.  Stir in garlic and thyme; cook 1 minute.3. Add tomatoes with their juice,  broth, salt, pepper, bay leaf, and water; heat to boiling over high heat,  breaking up tomatoes with side of spoon. Reduce heat to medium-low and cook,  covered, 30 minutes. Discard bay leaf.4. Spoon one-third mixture into  blender; cover, with center part of cover removed to let steam escape, and puree  until almost smooth. Pour into large bowl. Repeat with remaining mixture.5.  Return soup to saucepan; heat over high heat until hot. Remove saucepan from  heat; add cooked rice and chopped  parsley.________________________________  
NUTRITIONAL INFORMATION (based on individual servings)Calories:  190; Total Fat: 6 g; Cholesterol: 8 mg; Sodium: 960 mg; Carbohydrates:  32 g; Protein: 6 g
___________________________________ (Source: thedailygreeen;Originally published in GoodHousekeeping)

Soups on!

    chemicalfreeskinny:

    RECIPE: HEALTHY, DELICIOUS HOMEMADE TOMATO RICE SOUP

    _____________________

    Tomato and Rice Soup
    SERVINGS: 4 ; COOK TIME: 50 min

    ____________________


    INGREDIENTS

    1/2 cup Wehani, black Japonica, or long-grain wild rice (If you can’t find Wehani or black Japonica rice, use long-grain brown rice instead.)
    1 tablespoon (organic*) butter or margarine
    1 medium onion, finely chopped
    1 stalk (organic*) celery, finely chopped
    1 medium carrot, peeled and chopped
    1 garlic clove, crushed with garlic press
    1/4 teaspoon dried thyme
    1 (BPA-Free*) can (28 ounces) (organic*) plum tomatoes in juice
    1 3/4 cups (preservative-free*) vegetable broth
    1/2 teaspoon salt
    1/4 teaspoon coarsely ground black pepper
    1 bay leaf
    1 cup water
    1/2 cup loosely packed fresh parsley leaves, chopped    

    *ChemicalFreeSkinny recommendations _________________________

    PREPARATION

    1. Prepare rice but do not add salt or butter; set rice aside.
    2. Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add onion, celery, and carrot and cook, stirring occasionally , until tender, about 10 minutes. Stir in garlic and thyme; cook 1 minute.
    3. Add tomatoes with their juice, broth, salt, pepper, bay leaf, and water; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low and cook, covered, 30 minutes. Discard bay leaf.
    4. Spoon one-third mixture into blender; cover, with center part of cover removed to let steam escape, and puree until almost smooth. Pour into large bowl. Repeat with remaining mixture.
    5. Return soup to saucepan; heat over high heat until hot. Remove saucepan from heat; add cooked rice and chopped parsley.
    ________________________________  

    NUTRITIONAL INFORMATION (based on individual servings)Calories: 190; Total Fat: 6 g; Cholesterol: 8 mg; Sodium: 960 mg; Carbohydrates: 32 g; Protein: 6 g

    ___________________________________
    (Source: thedailygreeen;Originally published in
    GoodHousekeeping)

    Soups on!

Notes