This was a completely unexpected and impromptu soup. I’m sure you’ve noticed that I’m not much into soup since I have so few soup recipes. But this just came together suddenly, since I didn’t even get into to the kitchen until about 8 in the evening. What can I say, I was bored so I started cooking. 😉 I had some things I wanted to use up before they go bad and wanted something easy, light, healthy, and packed with nutrients. And since I’m fond of throwing a bunch of stuff in one pot and seeing what develops, I got a really yummy soup that is perfect for this cold and rainy weather. I hope, one of these days we’ll have spring.
1 (1lb) jar of tomato sauce
2 bell peppers (red and yellow, or whatever you want)
1 large onion
1/2 lb carrots
1/2 cup of brown rice (optional)
1 lb spinach
Water (at least as much as the tomato sauce; I used two times the tomato sauce)
bay leaves (optional; I used a few small ones)
Spices (salt, freshly ground black pepper, cumin, corriander, paprika, Pensey’s Chile Con Carne, Pensey’s Sweet Curry)
1. Saute the onion and bell peppers. Season a little bit.
2. Heat the tomato sauce in a pan (I used a 3.5 QT pan). Add water (as much as you used for the tomato sauce. I just used the empty jar of sauce).
3. Add the sauted vegetables and cook a few minutes.
4. Add brown rice, if using and carrots.
5. Add spinach.
6. Add the rest of the water and bay leaves.
7. Add the spices, whichever you are using, and basil.