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Crowley Rice Soup

Wylie.Dufresne's picture
Ingredients
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)
  Bay leaves 3
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
18

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