* Exported from MasterCook *

           Tomato-Rice Soup with Roasted Garlic and Navy Beans

Recipe By     :Isa Chandra Moskowitz and Terry Hope Romero
Serving Size  : 10    Preparation Time :0:00
Categories    : Beans                           Main Dish
                MWLP Acceptable                 Soup
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
  2              bulbs  garlic
  1             medium  yellow onion -- diced as small as possible
  1                cup  brown rice -- long-grain
  2                     bay leaves, whole
  2          teaspoons  dried thyme
  1           teaspoon  dried marjoram
  2          teaspoons  salt
                        fresh ground black pepper -- to taste
  56            ounces  crushed tomatoes -- 2, 28-ounce cans
  1 1/2           cups  cooked navy beans -- rinsed & drained if canned

Preheat the oven to 435ºF. Wrap the garlic cloves in foil wrap and roast
for 45 minutes, until soft. You should be able to feel it's soft by
pressing with a knife or your finger. Don't burn yourself, though.

Preheat a soup pot over medium heat and sauté the onions in water or broth
for 5-7 minutes, until translucent (Original recipe called for olive oil).

Add rice, bay leaves, thyme, marjoram, salt & pepper and cook, stirring,
for 2 minutes. Add the crushed tomatoes, then fill the can with water
twice and add (total 56 ounces of water).

Bring to a boil, then lower the heat and, cover, and simmer 45 minutes.

Remove the garlic from the oven. When it's cool enough to handle, squeeze
the roasted garlic out of its skin and into a small bowl. Use a fork to
mash it into a relatively smooth consistency, then add tot he soup when
the rice is tender.

When the rice is completely cooked, remove the bay leaves, add the beans,
and continue to simmer until the beans are warmed. 

Source:
  "Veganomicon"
Copyright:
  "2007"

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Per Serving: 164 Calories; 1g Fat (5.9% calories
from fat); 7g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 638mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 0 Fat.

NOTES : Roasted garlic gives this pantry-staple tomato soup a little
        something special. Navy beans add protein and make it a complete
        meal. And since this recipe makes so much, it's a perfect
        contender for freezing and eating throughout the month. Or, you
        can keep it in the fridge to eat throughout the week and forget
        that you ever ate anything else. - authors
        
        Tips:
        Use long-grain brown rice, not short-grain, because that kind
        doesn't like to cook in broth.
        If you don't have any roasted garlic hanging around and don't
        intend on making any, then sauté 6 cloves of minced garlic along
        with the onion.
        
        
        Sue's Notes:
        I used only 1 can of crushed tomatoes and 1 head of garlic because
        that was all I had on hand and it was still super tasty. 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0