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Tomato Vegetable Soup

What you need: 

1 onion, chopped
2 carrots, peeled and sliced
1/2 cup corn kernels
1 can garbanzo beans drained and rinsed
1/4 cup soy milk
1/2 cup of cooked white rice
1 can tomato soup
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
pinch of garlic powder
pinch of pepper

What you do: 

I didn't have spinach so I made this up instead of what I really wanted.
Prepare rice. Saute chopped onion on high heat in minimum amount of light olive oil until translucent. Add carrots and cook for additional 2-3 minutes. Add everything else including the cooked rice and what ever it takes to prepare the tomato soup. (use water instead of milk for the tomato soup sub-recipe but still add the 1/4 cup for this recipe.) Bring to a boil and reduce heat to simmer and cover for 10-15 minutes Serve with soy-cheese toast.
*Notes* Sometimes referred to as Anglo-American soup. You may want to expand on the herbs. It is obviously Italian oriented so sage or marjoram or summer savory (I don't have such nice things so I didn't use them). You can also leave out the beans pretty easily as well to make it more side-dishy. I'd add some more corn in that case. This is the first soup recipe I have ever created and I'm not much of a soup eater so it may actually have a real name and a following. Yay me, regardless.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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