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Tomato-Brown Rice Soup Recipe

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This recipe for Tomato-Brown Rice Soup, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Webb Hayes
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup brown rice
1 medium onion, chopped
3 garlic cloves, minced
2 bell peppers, chopped
3 T olive oil
10 cups chicken broth
6 cups canned tomatoes, crushed
1 1/2 tsp thyme
1 1/2 tsp marjoram
1 1/2 tsp peppper, freshly ground
salt to taste

Directions:
Directions:
Lightly brown the rice, onion, garlic, and bell peppers in the olive oil. Add the chicken broth, tomatoes, herbs and bring to a boil. Reduce heat and cook for 30-40 minutes until rice is tender. Taste for salt and pepper.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This is my second favorite soup (after tortilla). I like the blend of spices with the tomatoes. I usually use more garlic and less bell pepper.

 

 

 

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