tomato rice soup

A tasty way to use up leftover rice. Particularly cheap if you have your own herbs on hand in the garden or a pot. We used rosemary which is very easy to grow – most cuttings grow just from being stuck in the ground without any additives, so ask your green fingered friends or snip some bits in parks/public gardens 🙂 Of course you could just buy some. It’s a very hardy perrenial too, so good for the British winters staying green and edible throughout (see snow in pic).

Ingredients:
a little olive oil
1 chopped onion
2 or 3 cloves of garlic, finely chopped
1 tin of tomatoes
water (fill tin and rinse out tomato juice with it)
cooked rice (we used about 2 cups of brown rice here but the quantity is variable – add more/less water if needed)
a good handful of fresh herbs (or a teaspoon of dried)
a squirt of tomato puree
salt and pepper to taste

Cook the onion and garlic in the oil for a few minutes then add tomatoes and water. Bring to the boil and turn down to simmer. Add your rice and herbs (fresh herbs are easiest cut in with a scissors) then the tomato puree. Cook for 10 minutes or so longer, stirring occasionally taste to check that the veg and herbs are cooked, season and enjoy!



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