Hearty Tomato, Potato & Rice Soup

Hearty Tomato, Potato & Rice Soup ingredients

• 2 tbsp olive oil
• 1 large yellow onion
• 2 medium carrots
• 4 cloves garlic
• 3 medium russet potatoes
• 1 28 oz can canned crushed tomatoes
• 6 cups vegetable broth
• 0.75 cup short grain rice
• 1 tsp dried thyme
• 1 leaf bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 3 tbsp fresh parsley

How to make Hearty Tomato, Potato & Rice Soup

1. Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced yellow onion and 2 diced carrots, cooking for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
2. Stir in the 4 minced garlic cloves and cook for an additional 1-2 minutes until fragrant, being careful not to let the garlic brown or burn.
3. Add the 3 diced russet potatoes, the entire 28 oz can of crushed tomatoes, and 6 cups of vegetable broth to the pot. Stir in 1 teaspoon of dried thyme, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
4. Bring the soup to a rolling boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 15 minutes to allow the flavors to meld and the potatoes to begin softening.
5. Stir in the 3/4 cup of rinsed short grain rice. Continue to simmer the soup, uncovered, for another 20-25 minutes, or until the rice is tender and has absorbed some of the liquid, thickening the soup.
6. Check the tenderness of both the potatoes and rice. If the soup becomes too thick for your preference, you may add an additional 1/2 to 1 cup of hot vegetable broth or water until desired consistency is reached.
7. Carefully remove and discard the bay leaf from the soup. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
8. Ladle the hot soup into individual bowls. Garnish each serving with 3 tablespoons of fresh chopped parsley before serving.

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