Great for apres ski or snowshoe outing
This recipe is by far the best “cream free” tomato soup. It’s a new favorite at our house! It is very easy and quick to make too.
Not just a prelude to a meal, one could make a meal out of this soup. As you can see, it’s loaded with lots of hearty calories and fiber from all the rice and the beans.
- 1 1/4 cups dried garbanzo beans, or two unsalted 15 ounce cans, drained and rinsed
- 6 cups low sodium vegetable broth
- 1 cup brown rice
- 2 cans diced tomatoes, unsalted
- 4 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- salt and pepper to taste
- Make brown rice, and garbanzo beans if using dried (note: dried beans take at least 8 hours to soak).
- In a large pot, sauté the garlic, rosemary and thyme in liquid until fragrant. This should only take about 30 seconds to a minute.
- Add the vegetable broth to the pot and bring to a boil over high heat.
- Add the diced tomatoes and garbanzo beans, reducing the heat to medium and bring to a simmer.
- Add the cooked rice, salt and pepper and stir.
- Transfer two cups of the soup to a blender, Vitamix or food processor and blend until smooth. Return the puree to the pot and stir.
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