Saturday, January 22, 2011

Tomato-Rice Soup

Cookbook Challenge Week 2 - Veganomicon

I have a special fondness in my heart for Veganomicon, as it was the very first vegan cookbook I purchased.  With that said, for the cookbook challenge,  I wanted to be sure to make recipes from the book that I had never tried before.  With all the snow lately, and temperatures being down in the single digits, the Tomato-Rice Soup with Roasted Garlic and Navy Beans sounded too good to be true.

What I like so much about this recipe is that is was simple, and that it called for BROWN rice, something I had been really craving. I followed the original recipe almost exactly, except for a couple things:  Instead of the roasted garlic, I used six whole cloves of garlic, smashed, and simmered those along with the soup, and I used 1 tsp of dried basil instead of marjoram.  I ate my first bowl as is.  Once the soup had cooled, I added the slightest touch of agave nectar, just to round out the acid of the tomatoes.

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Simple, warm and comforting, and certainly puts that can of condensed Campbell's to shame!

*This recipe make A LOT of soup, so half went into a container in the freezer, and the rest will be for my lunches the rest of the week. ^_^

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