1 Cup Organically Grown Rice, Uncooked
3 lbs. Tomatoes
1 Large Onion or 2 Medium
3 Stalks Celery
Small Bunch Parsley
4 Tbsp. Whole Wheat Flour
1 Clove Garlic
3 Tbsp.
Non-Hydrogenated Margarine
3 Cups Water


Precook rice in 2 cups water for ½ hour until
almost done.  Set aside.
Wash and dice tomatoes and other vegetables.  
Finely chop the garlic and ½ cup parsley.  
Blenderize the tomatoes.  Add the parsley.
Sauté the onions, celery and chopped garlic in
margarine in 2-quart pot.  
Add 1 cup water and mix until it almost boils.  
Then stir in the flour and keep mixing until
a thick paste is formed.
Add the pureed tomatoes.  
Cover and simmer for 15 minutes.
Stir in the cooked rice, and continue to simmer for
another 5-10 minutes.  Add more water, if desired.  
Garnish with chopped mint leaves and serve with
Whole Wheat Sesame Bread Sticks.
*Note:  For “Creamy” Tomato Soup, simply substitute
soymilk for water.