Crowley Rice Soup
|For seasoning mix|
|Salt||1 3⁄4 Teaspoon|
|Onion powder||1 1⁄4 Teaspoon|
|Garlic powder||1 1⁄4 Teaspoon|
|Dry mustard||1 1⁄4 Teaspoon|
|Ground cumin||1 1⁄4 Teaspoon|
|Dried thyme leaves||1 1⁄4 Teaspoon|
|Sweet paprika||3⁄4 Teaspoon|
|White pepper||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped onions||2 1⁄2 Cup (40 tbs)|
|Chopped celery||2 1⁄2 Cup (40 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Tamari||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||4 Tablespoon|
|Worcestershire sauce||4 Tablespoon|
|Vegetable stock||11 Cup (176 tbs)|
|Long grain brown rice||1 Cup (16 tbs)|
|Chopped green bell peppers||1⁄2 Cup (8 tbs)|
|Zucchini||1⁄2 Cup (8 tbs), small diced|
|Yellow squash||1⁄2 Cup (8 tbs), small diced|
|Carrots||1⁄2 Cup (8 tbs), small diced|
|Artificial sweetener||4 Gram (4 Packets, 1 Gram Each)|
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, 2 cups of the celery, the bay leaves, and all the seasoning mix.
Stir and cook about 5 minutes, then add the apple juice, tamari, 3 tablespoons of the vinegar, and 3 tablespoons of the Worcestershire sauce.
Stir and cook, checking the bottom of the pot occasionally for sticking, until all the liquid evaporates and the vegetables start to stick to the bottom, about 20 minutes.
Stir in 9 cups of stock, bring to a full boil, and cook for 25 minutes.
Add the remaining 2 cups of stock, the remaining vinegar and Worcestershire sauce, and the rice.
Stir and cook for 30 minutes.
Add the remaining ingredients, including the artificial sweetener if desired, and cook until the vegetables are tender, about 4 to 6 minutes.