Rice Soup

This makes a very warming and nutritive gumbo soup dish that can be eaten as an appetizer or full meal.

Makes about 8

1 cup of long grain rice
1 can of chopped whole tomatoes with its juice (28 oz)
2 to 4 cloves of minced garlic
3 freshly chopped tomatoes
3/4 cup of diced carrots
1 large chopped onion
1/2 large diced green pepper
1 cup chopped celery & tops
1 or 2 of chopped medium zucchinis
1/2 cup of minced parsley
7.5 cups of water and or or vegetable broth
4 teaspoon of vegetable broth (powder)
2 tablespoon of tomato paste
1 pinch of ground cloves
1 teaspoon of fresh lemon juice
1/4 teaspoon of black pepper

Incorporate all of the above ingredients in a large soup pot. At medium heat, stir once in a while until all the vegetables are soft and tender and the rice cooked. This should take about one hour.

Reviews of Rice Soup:

1-1 of 1 reviews  

  A cook  Sep 23, 2008
Would make this again.
. three stars

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