Monday, January 19, 2015

Tomato Rice Soup

Tomato Rice Soup

1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 large green pepper, chopped
1 small head of cabbage
1 28 oz. can diced tomatoes
3 c. tomato juice and additional water if a thinner soup is desired
1 15 oz. jar salsa
3 c. brown rice, half cooked
Seasonings to taste:  bay leaf
                    garlic powder
                chili powder
            celery seed

Place the onion, carrots, celery, green pepper and cabbage in a blender. Grind up with some tomato juice. Put all this into a large soup pot. Add the rest of the tomato juice and the canned tomatoes with juice and the salsa. Bring this to a boil and simmer gently for 15 minutes.

Add the seasonings and the partially cooked rice and continue simmering until the rice is done. If more liquid is required to keep the soup at desired consistency, add additional water or tomato juice or a combination of water and juice.

Serves 16.

*Keep an eye on this because it'll get extremely thick really quick. It's almost like spanish rice. Personally, I  will cook the rice until it's done and then add it just before serving. 

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