Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese.

Ingredients

Serves: 10-12 Time: 45 Minutes

Tomato & Rice Soup with Navy Beans

• x2 28 oz. cans crushed tomatoes
• 2 cups canned Navy Beans, rinsed & soaked*
• 1 cup long-grain white or brown rice
• 1/2 large yellow onion, small dice
• 1-2 garlic bulbs, roasted
• 2 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried marjoram
• 2 tsp salt
• 1 tsp black pepper
• 2-3 bay leaves
• Olive oil

*If using dried Navy Beans, do a quick boil and allow them to soak for 1 hour before preparing your soup. Then, add in the beans with the rice.

Directions

1. Prepare your onion and set it aside. Preheat the oven to 425ºF
2. To roast the garlic bulbs, take whole & unpeeled & unseparated bulbs and cut off the tops of the bulbs to expose the skin of each clove.
3. Drizzle about 1 Tbs of olive oil on top of the bulbs, allowing oil to seep in between the cloves. and tightly wrap with foil.
4. Place on a small tray in the oven and roast for 25-30 minutes.
5. Meanwhile, heat a bit of olive oil in a large stovetop pot on medium-high heat.
6. Once hot, saute the onion for 8-10 minutes.
7. Then, add the rice and herbs. Cook for 2 minutes. (If using dried & quick soaked beans, add now)
8. Next, add in the tomatoes and fill each can with water once and add to the pot. Stir together well.
9. Bring the soup to a boil. Once boiling, reduce heat to low and simmer for 45 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
10. When your garlic has completed roasting, carefully remove from the peels and mash the garlic in a small bowl with a fork. Add the garlic to the soup.
11. If using canned navy beans, add the beans in during the last 15 minutes of simmering.
12. Once your rice is fully cooked and the soup is to your desired flavor, serve hot & enjoy!

Store leftovers in the freezer for up to 2-3 months and reheat on the stove.

Nutrition Information

Nutrition Disclaimer

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