Tomato Garbanzo Soup with Rice |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal. Ingredients:
2 (14.5 ounce) cans diced tomatoes with juice |
1 cup water |
1/2 cup uncooked long grain white rice |
2 large carrots, thinly sliced |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
1/2 teaspoon crushed red pepper |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (15 ounce) can garbanzo beans |
Directions:
1. Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
2. Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.
|
|