Tomato and Red Rice Soup (Low Fat)
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery, finely chopped
- 3 -4 garlic cloves, finely chopped
- 2 lbs fresh ripe tomatoes, peeled, and finely chopped, and seeded if you can
- 1 bay leaf
- 1⁄2 cinnamon stick (optional)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon oregano
- 1 tablespoon brown sugar
- 1⁄2 teaspoon cayenne pepper
- 6 1⁄2 cups chicken broth
- 1⁄2 cup red rice or 1/2 cup brown rice
- 1 tablespoon chopped fresh oregano
- salt and pepper
- freshly grated parmesan cheese, to garnish
directions
- Heat the oil in a pot, and add the onion, carrot, and celery and cook until soft and beginning to brown, about 10 minutes, stirring occasionally.
- Stir in the garlic and let cook for another minute.
- Add tomatoes, bay leaf, cinnamon stick (if using), thyme, dried oregano, sugar and cayenne pepper, letting it cook and stirring occassionally for 5 minutes. (The tomatoes will begin to disintegrate.).
- Add broth and rice, and then bring to a boil. If any foam rises to the surface, skim it off.
- Once it has started boiling, lower the heat and cover, letting it simmer for 30 minutes, or until the rice is tender, adding more broth if necessary.
- Stir in fresh oregano and season with salt and pepper, for taste. Remove bay leaf and cinnamon stick (if used) and serve with parmesan cheese sprinkled on top.
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RECIPE SUBMITTED BY
~*Miss Diggy*~
Sandy, 0
My way of rating recipes
<br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance.
<br>2 Star - It was ok, but I will probly not make again, unless I specify the chance.
<br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make.
<br>4 Star - This was great, and will be made again.
<br>5 Star - AMAZING dish. Will most definitely be made again.
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