- Jewish Learning
This is my “go to” soup for dinner when I am running late, but want a really good soup for dinner. There is very little preparation and I store any leftovers in single-serving containers that my kids heat up for an after-school snack the next day.
64 ounces Gefen Tomato Juice
1/4 cup brown sugar
1/2 cup brown rice (you can use white, if you prefer)
1 – 1 and 1/2 cups frozen vegetables (I like the peas, carrots, corn and lima bean variety)
salt, to taste
pepper, to taste
Pour tomato juice into a soup pot. Re-fill the can with cold water and add to pot. Add remaining ingredients and cook of medium heat until it just starts to bubble.
Turn down the heat to minimum for 45 minutes. (If you are using white rice, you may want to wait and add it to the soup in the last half hour.)
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