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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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SPINACH AND RICE SOUP This is a recipe I obtained through The State Fair of Texas. They have cooking contests there every year for the public to watch. This soup won honorable mention. I thought it was very good and have made it several times since obtaining the recipe in 2000. Ingredients:
2 tablespoons canola oil |
2 cups chopped onion |
1 tablespoon minced garlic |
1 teaspoon dried marjoram |
1 teaspoon dried basil |
1 teaspoon dried sage |
1 teaspoon paprika |
14-1/2 ounce can diced tomatoes with juice |
10 cups chicken stock |
3/4 cup uncooked brown rice |
10 cups fresh spinach |
1 teaspoon salt |
3 teaspoons freshly ground black pepper |
grated parmesan cheese |
roasted pine nuts |
Directions:
1. In large saucepan heat oil then sauté onions and garlic over medium heat until golden.
2. Add marjoram, basil, sage and paprika then mix well.
3. Stir in tomatoes with juice, stock and rice then bring to simmer.
4. Reduce heat to low and cook uncovered for 30 minutes.
5. Just before serving stir in spinach and cook another 5 minutes.
6. Season with salt and pepper then ladle into bowl and sprinkle with cheese and pine nuts.
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