Tomato-Rice Soup with Roasted Garlic and Navy Beans
Cookbook
Page 137
Cuisine: North American
Course: Soups and Stews
Ingredients:
- 2 bulbs garlic
- 1 Tbl olive oil
- 1 medium yellow onion, diced as small as possible
- 1 cup long grain brown rice
- 2 bay leaves
- 2 tsps dried thyme
- 1 tsp dried marjoram
- 2 tsp salt
- several pinches freshly ground black pepper
- 2 (28-ounce) cans crushed tomatoes
- 1 (15 ounce) can navy beans
Reviews
1 reviews,
average rating 2.0 / 5
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I blame this rating on the tinned tomatoes. I think this soup has the potential to be much better than what I tasted today. The brown rice and navy beans give it a wonderful heartiness and texture but all I could taste was the that awful tinned tomato flavour and the roasted garlic was completely overpowered and virtually undetectable. What a shame.
Next time I will use fresh tomatoes along with a bit of tomato paste and some veggie stock. I think this soup is worth tinkering with.