Mesquite Tomato Rice Soup

We try to be generous when we can – not just for the sake of being generous, but simply because it feels good for BOTH parties.

 

She was sick. REALLY sick. She stated she needed groceries, food, and lots of Vitamin C (doctor’s orders), but hates oranges.

 

Thus, tomatoes were on the way, in a hearty soup: Mesquite Tomato Rice Soup, along with a giant loaf of homemade bread, fresh and frozen strawberries (Vitamin C), Tylenol and NyQuil, a few snacks, and a huge box of Emergen-C supplements.

 

I think she’s better now.

If not, she’s got enough food to last her a month – or to feed an army!

Somewhat spicy, tomato-based, and full of rice, lentils, veggies, and mesquite flavor, this vegan soup is a winner. 

Mesquite Tomato Rice Soup

2 Tbs. olive oil
1 small yellow onion, peeled and finely chopped
1 small green pepper, seeded and finely chopped
2 stalks celery, finely chopped
sea salt and pepper
1 cup white rice
14 oz. canned lentils 
14 oz. crushed tomatoes
3 Tbs. Mesquite seasoning
6 cups veggie broth
additional sea salt and pepper

 

In a large stock pot over medium heat, warm the oil.

Add the onions and sauté for 3-5 minutes. 

 

Stir in the remaining veggies and stir and sauté until golden brown.

Add the rice, coating it with oil.

Next, add the lentils and tomatoes, along with the Mesquite seasoning powder.

Coat all surfaces with oil and seasoning.

Add the broth and bring to a steep boil.

Reduce to a simmer and continue simmering and cooking, loosely covered, for 30-60 minutes.

 

Remove from heat and let sit, for at least 45-60 minutes.

 

Serve, topped with fresh cilantro, if desired.

 

Feel better soon.