Monday, October 25, 2010
Man, I love making soup! Almost more than eating it. Okay, not really. But in the cool fall days, it really warms you up inside. And I love to smell it simmering on the stove.
I made a half of a batch of the Tomato Brown Rice Soup with Roasted Garlic and Navy Beans from Veganomicon. Sweet! I had no navy beans, but I used great northern beans and I am pretty sure there's no difference.
This soup was yummy, and comforting. I like tomato soup, but this was different. The rice and beans make it such a complete meal. The subtle spices were perfect. I highly recommend it.
Who knew there were so many things to do with a can of crushed tomatoes? I have used it for barbecue sauce, spaghetti sauce, and now tomato soup. Lovely.
I had never roasted garlic before, and it didn't go so well. I think I roasted it too long, although I did the 45 minutes the recipe called for. It was messy trying to squeeze the garlic out of the roasted cloves, but I survived. It was a great addition to the soup, and I will try roasting garlic for other recipes.
My picture doesn't do the soup justice. It was still steamy, and there are shadows, and you can't see the beans, but that's okay. Trust me. I haven't had a lot of time (or energy, or enthusiasm) to make anything too fancy lately, but it felt good to make this soup, and great to eat it. One more bowl for supper tonight, though, and that should be enough. Time to move on to another soup!