Tomato-Rice Soup with Roasted Garlic and Navy Beans

Oh wow, this soup hit the spot on so many levels. The roasted garlic was just the right touch. Noah couldn't get enough of it! I'm not sure how he fit so many bowls into his little tummy at once, but it kept disappearing and he kept asking for more. I found the soup very tasty and fulfilling. Great soup to divide into individual portions in freezer containers for later!



Tomato-Rice Soup with Roasted Garlic and Navy Beans

TooManyLegos via Veganomicon

2 bulbs roasted garlic (top sliced off, drizzled with olive oil, wrapped in foil and roasted at 400 for 30 to 40 mins)

1 T. olive oil

1 medium yellow onion, diced as small as possible

1 c. long grain brown rice

2 bay leaves

2 t. dried thyme

1 t. dried marjoram

2 t. salt

several pinches freshly ground black pepper

2 (28 oz) cans crushed tomatoes

1 (15 oz) can navy beans, drained and rinsed

56 oz water (fill up tomato cans)

Preheat soup pot over medium heat. Saute the onions in the olive oil for 5-7 minutes, until translucent.

Add rice, bay leaves, thyme, marjoram, salt and pepper. Cook, stirring, for about 2 minutes. Add the crushed tomatoes and the water, and bring to a boil. Lower heat to medium-low, cover, and simmer for about 45 minutes.

Squeeze roasted garlic out into a bowl and smash it with the back of spoon to make a smooth paste. Add to the soup once the rice is nearly tender. When the soup is completely cooked, add the navy beans and heat through. Remove bay leaves and serve!