Tomato-Rice Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 2/3 cup raw brown rice, rinsed
• 2 large celery stalks, diced
• One 28-ounce can salt-free tomato puree
• 2 bay leaves
• 2 teaspoons Italian herb seasoning
• 8 ounces sliced mushrooms, any variety, or a mixture of two kinds (try baby bellas with shiitakes)
• 3 to 4 tablespoons chopped fresh parsley
• Salt and freshly ground pepper to taste
• 6 ounces snow peas, trimmed and cut into 1-inch pieces

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium heat until golden.
3. Add the water with bouillon cubes, rice, celery, tomato puree, bay leaves, and seasoning.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently, covered, until the rice is just done, about 40 minutes.
6. Stir in the mushrooms and parsley and adjust the consistency with enough additional water to give the soup a thick but fluid consistency.
7. Simmer over low heat for another 15 minutes.
8. Season with salt and pepper, then remove from the heat.
9. Discard the bay leaves.
10. If time allows, let the soup stand off the heat for an hour or so.
11. If the soup becomes too thick, stir in additional water, but let it remain fairly thick.
12. Adjust the seasonings, then heat through.
13. Just before serving, steam the snow peas until bright green and tender-crisp.
14. After ladling the soup into bowls, garnish each serving with some snow peas.
15. Per serving:
16. Calories: 177
17. Total fat: 5g
18. Protein: 6g
19. Fiber: 5g
20. Carbohydrate: 29g
21. Cholesterol: 0mg
22. Sodium: 98mg

olive oil, onion, water, brown rice, celery stalks, salt, bay leaves, italian herb seasoning, mushrooms, parsley, salt, snow peas

Taken from www.epicurious.com/recipes/food/views/tomato-rice-soup-378954 (may not work)