TOMATO - RICE SOUP
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.