Tomatoes and rice are a famous combination, and are complemented nicely in this soup by white beans, greens, and fresh basil. This hearty Tomato Rice Soup can be a meal all on its own, or serve it with a side of homemade, oil-free corn chips.
- 1 medium yellow or white onion, chopped (2 cups)
- 6½ cups water
- 1 can (15 ounces) Navy or white beans, drained and rinsed (or 1½ cups)
- ¾ cup uncooked, long-grain brown rice
- 2 cans (14.5 ounces each) diced tomatoes
- 2 ribs celery, chopped
- 5 medium cremini or white mushrooms, sliced (about 2 cups)
- 1 tablespoon dried Italian herb blend
- 1½ teaspoons granulated garlic
- 4 leaves Swiss chard (or other greens), coarsely chopped (2 to 3 cups)
- 15 large leaves fresh basil, chopped (about 1 cup)
- Place 1 tablespoon of water into a soup pot on high heat. When the water begins to sputter, add the onion and cook stirring for 3 to 5 minutes, until the onions become softened.
- Add the water, beans, rice, diced tomatoes (including juice), celery, mushrooms, dried Italian herbs, and granulated garlic, and stir. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 25 minutes.
- Stir in the chard and cook covered for 10 more minutes. Stir in the basil and serve.
Greens: Other greens that would be good in this soup are beet greens, collard greens, and kale (see photo below).
Fresh tomatoes: If you’d like to go the fresh tomato route, use 1½ pounds fresh tomatoes, cored and chopped (they can be peeled or unpeeled).
For a totally salt-free soup, look for salt-free canned diced tomatoes (see photo below) and salt-free canned beans.
Homemade oil-free corn chips: To make your own oil-free corn chips, cut 6-inch corn tortillas into 6 triangular pieces each and place on a baking sheet (no oil or parchment paper on the baking sheet is necessary). Cook at 350 degrees F for 15 minutes. Serve immediately (chips will continue to harden as they cool). To learn about buying the healthiest corn tortillas, click here.
Above: These are some of the packaged tomato products that I like and use. Eden crushed tomatoes in the jar are organic and salt-free, and have a smooth, sweet taste (I’ve only found this at Whole Foods and healthy groceries). Pomi brand has a similar taste and contains only tomatoes and no salt (but is not labeled “organic”). The Muir Glen and 365 brands are organic and salt-free. Some are crushed, some are diced, some are chopped; it doesn’t really matter which you use in this recipe. The Pomi and Eden packages above hold about twice as much volume as a 15-ounce can of diced tomatoes, so no matter what brand and size you use, just be sure you’re using around 25 to 30 ounces in total for this recipe.
Above: Some commonly used cooking greens. I use Swiss chard in this recipe, a green that has a naturally salty taste to it. But any of the above greens may be used. Chard and beet greens are more delicate than kale and collards greens, and so they cook a bit faster.
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