The other day, I made a soup so disgusting I had to throw it away. It was a dal soup from a Rose Elliot cookbook and the recipe called for water, not stock, and this made me dubious. But, you know, it’s Rose Elliot; I thought, ‘it’s okay, Rose knows what she’s doing’. She didn’t in this case, I can tell you. It was vile.
Today’s soup is from the mighty Veganomicon cookbook by Isa Chandra Moskowitz and Terry Hope Romero. This also called for water not stock but I thought, ‘ha, not being fooled again’ and ignored Isa and used stock. Actually, I ignored quite a lot of her instructions as she does tend to make things more difficult for herself (and therefore more difficult for the lazy cook) and so I didn’t roast any garlic and I used Basmati rice, not long-grain brown rice (she said short grain rice doesn’t like tomato broth, but it turned out fine). Because Veganomicon uses US terms and measurements, I had to spend three hours on Google finding out what a 28-ounce can of tomatoes is in English. Apparently it’s two of our usual size ones. They also call haricot beans, navy beans, which is a bit odd when they’re a kind of beige. Maybe the marketing bods didn’t think ‘beige beans’ would sell well.
I’m going to post what I used and how I did it; if you want to know how the expert that is Isa did it, you’ll have to buy Veganomicon. You should buy it anyway, it’s fab, although a lot of the recipes have a lot of ingredients, have a lot of steps and take a lot of time.
This is in no way a ‘drink soup with one hand while mousing around the internet with the other’ soup. You’ll need a spoon to drink it with, possibly even a knife and fork.
Tomato rice soup with haricot beans (serves 4)
(adapted from Veganomicon)
3 cloves garlic, crushed
1 tbsp olive oil
1/2 onion, chopped
1/2 cup Basmati rice (or other rice)
1 bay leaf
1 tsp dried thyme
1/2 tsp dried marjoram
salt and black pepper
2 400g tins chopped tomatoes
450ml vegetable stock
- Fry the onion and garlic in the oil for about 5 minutes.
- Add the rice, bay leaf, thyme, marjoram, salt and pepper and cook, stirring, for about 2 minutes.
- Add the tomatoes and stock.
- Bring to the boil, then lower the heat and simmer for about 30 minutes, or until the rice is tender.
- Add the beans and heat through.