Tuesday, March 19, 2013

Tomato Rice Stew

Since winter doesn't seem to be leaving us any time soon, here's a warm and comforting soup recipe to add to your collection.  Kathy from Lunchboxbunch.com has so many wonderful recipes and her blog is filled with all sorts of information regarding living a healthy, happy life.  Check it out, you won’t be disappointed.

Tomato Rice Stew
(Inspired by recipe on Kblog.Lunchboxbunch.com)

28 oz.  can diced tomatoes

3         cups vegetable broth

1         small onion, small dice
1         large carrot, small dice        
2         cloves garlic, minced
1/2      cup nutritional yeast (or to taste)

1         bunch of kale (I used a mix of greens because store didn’t have Kale)

1 1/4   cups brown rice, cooked

1/2      cup frozen Edamame
2         bay leaves (remove before serving)

1         heaping tablespoon chili powder

           pepper/salt to taste

Croutons:  I sliced bread into thick strips, sprayed with oil and sprinkled with Vegan Mozzarella cheese.  Broil till cheese melts and bread is crisp. Cut into cubes.

***Cook rice in separate pan or add to soup mixture and cook until rice is done.

Add oil and soy butter or just oil to large soup pot and add diced onion and carrot.  Cook until soft.  Add minced garlic and cook for another few minutes.  While garlic is cooking, add tomatoes and 1 cup of the vegetable broth to a blender and mix until pureed. 

Pour tomato mixture plus remaining vegetable broth into soup pot.  Bring to boil.

Add nutritional yeast, bay leaves, frozen Edamame and chili powder, reduce to a simmer. 

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