Now that everyone has recovered from whatever upper respiratory bug we had around here, life is back to its normal routine: busy. Chaperoning field trips, orthodontist visits, after school activities, and evening performances leaves little time in the evening for me to prepare dinner. Since I'm unwilling to eat out more than about once a week, I have to find recipes that are quick to make or start something in the crockpot earlier in the day. This week the weather has turned cooler, so it feels like the perfect time for soups. Monday evening I whipped up this tomato rice soup in about 15 minutes and served it with grilled cheese sandwiches. This could be made earlier in the day and simply kept on the warming element on the stove for ladling into bowls at dinner time.
Tomato Rice Soup
Prepare 1/4 cup uncooked rice first (I usually just use leftover rice from a previous dinner.) Bring 1 large can (29 ounces) of crushed tomatoes or tomato puree, 2 cups of water or chicken broth, 1/4 cup chopped celery with leaves (optional), some chopped fresh parsley (dried will work too), 1 bay leaf, 1/2 teaspoon salt, and 1/8 teaspoon of pepper to a boil in a large saucepan. Add the cooked rice and more salt and pepper if necessary. Serves about 6.
That's it! How simple is that?