Heirloom Tomato Rice Soup dinner recipe.

9 Comments

1. 

   DaddyJackChaplin May 16, 2014

   Bedford, Opening a Daddy Jack’s soon in Southlake, all my exes live in
   Texas! Miss those Yellow Roses. Jack

2. 

   sve4real May 16, 2014

   I have to make this soup very soon. Just I can find heirloom tomato this
   time of the year. From Bedford, Texas. DFW area. Thanks Jack.

3. 

   Al Leclerc May 16, 2014

   huh ,brown sugar never thought of that…. ill come down a see ya soon..
   chef

4. 

   M W May 16, 2014

   Don”t use canned tomato soup. But, along with whatever broth you use, you can add a small can of diced tomatoes.

   Bring your broth to a boil, reduce it to a simmer and start adding the raw veggies. Add the ones that need to cook the longest first i.e. celery, onions, carrots, then add others like rutabega, parsnip, potatoes. Towards the end, add some frozen cut green beans, corn, lima beans. Simmer all of it together until the veggies are tender.

   You can add any herbs you like. Rosemary or bay leaf is good.

5. 

   Jeriah May 16, 2014

   Yes and no. Firstly the tomato soup with vegetables is basically a Minestrone if that’s what your after then yes if not then no.Secondly I would recommend the beef stock as a base unless your a vegetarian or vegan.Contact me if you want a real delicious Vegie soup recipe that can be adapted using various meats or seafood.

6. 

   I smell real bad May 16, 2014

   ŠPANISH CHICKPEA STEW:
   (Ingredients)
   1 medium onion, peeled and diced small,
   1 green bell pepper, peeled and diced small,
   2 garlic cloves, peeled and diced,
   1 teaspoon of cumin seeds, toasted,
   1 teaspoon of sweet paprika,
   1/2 teaspoon of smoked paprika
   1 bay leaf,
   1 large tomatoe, small diced,
   3 medium Yukon gold potatoes,
   5 cups of vegetable stock,
   1 15oz can of chickpeas, drained and minced,
   1 medium bunch swiss chard, ribs removed,
   šalt & freshly ground black pepper,
   _____________________________________________
   (Directions)
   Place the onion & peper in a large pot and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to kep the vegetables from sticking to the pan. Ädd the garlic, cumin, both kinds of paprika and bay leaf and cook for 1 minute. Stir in the tomatoes & and cok for 3 minutes. Add the potatoes, veggie stock, and chickpeas and bring the pot to a boil ovr high heat. Reduce the heat to medium & cook. cover for 20 minutes or until the potatoes are tender. ad the swiss chard, season with salt and pepper, and cok, covered, until the chard wilts, about 5 minutes.

7. 

   Karl May 16, 2014

   what’s the point in making vegi soup if you want to add beef stock? use vegi stock.

   good thing – vegi’s retain their most nutrients and minerals when cooked in the microwave.

8. 

   Karen L May 16, 2014

   Tomato juice would be better if you want soup that’s like home made. Just use some as part of the broth. Using tomato soup would get you home made soup that’s just like Campbell’s tomato, only with vegetables added. Diced canned tomatoes are good in vegetable soup, as are sun dried tomatoes.

9. 

   Dan May 17, 2014

   Ingredients:

   1.1 tbsp olive oil
   2.1/2 pound ground beef
   3.1 cup chopped onion
   4.1 cup sliced carrots
   5.1 cup chopped celery
   6.4 garlic cloves, chopped
   7.1/4 cup roughly chopped fresh herbs, divided
   8.3 cups beef stock
   9.1 cup water
   101 8 oz can tomato paste
   11.2 cups broccoli florets
   12.1 cup corn
   13.3 handfuls baby spinach
   14.salt & pepper to taste
   15.1/2 cup uncooked small pasta (I used stars)
   16.grated Parmesan for garnish

   How to make:

   1.Heat olive oil in a medium stock pot over medium heat. Add onions and cook about 3 minutes. Add garlic and cook another 2 minutes. Add ground beef and brown, stirring occasionally to break up. 2.Add carrots, celery, and half of herbs. Season lightly with salt & pepper. Cook, stirring, for about 5 minutes until tender crisp.
   3.Add beef stock, water, and tomato paste. Stir to combine. Bring to boil. Turn to simmer for about 20 minutes.
   4.Cook pasta until al dente & drain.
   5.Meanwhile, add broccoli to pot. About 5 minutes later, add corn and spinach. Mix to combine and remove from heat. Stir in remaining herbs, reserving a couple pinches for garnish.
   6.To serve, stir in some cooked pasta. Top with a pinch of herbs and grated Parmesan.

Comments are closed.