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 (about 2 cups)
- 6½ cups water
- 1 can cooked navy or white beans (15 ounces; about 1½ cups) drained and rinsed
- ¾ cup dry/uncooked, long-grain brown rice
- 2 cans diced tomatoes (14.5 ounces each; about 3 cups total), undrained
- 2 ribs celery, sliced (about ⅔ cup)
- 5 medium white or cremini mushrooms, sliced (about 2 cups)
- 1 tablespoon dried Italian herb seasoning
- 1½ teaspoons granulated garlic
- 3 cups chopped Swiss chard
- ½ cup chopped fresh basil
- Heat 1 tablespoon of water in a soup pot over medium-high heat. when the water starts to sputter, add the onion and cook while sitring for about 3 to 5 minutes.
- Add the water, beans, rice, diced tomatoes (including juice), celery, mushrooms, Italian seasoning, and granulated garlic, and bring to a boil, uncovered. Reduce the heat to low then cover and cook for 30 minutes.
- Stir in the chard then cover and cook for 10 minutes more, until the chard has wilted. Stir in the basil toward the end of cooking.
You may also use other greens in this soup, such as beet greens, collard greens, and kale.
If you want to use fresh tomatoes instead of canned, add 1½ pounds of fresh tomatoes (peeled or unpeeled) chopped, in step 2.
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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