When you don't have any time, but want to put dinner on the table fast and still serve a soup, this is the recipe that I go to time and time again. It's easy, simple, quick and amazingly loved by all. It tastes delicious and it's great for cold winter days. You can use brown rice for a more nutritious soup- the kids can't taste the difference.
1 cup water
¼-½ cup minute rice
1 (46 oz) large can tomato juice
1 capful lemon juice
1 Tbsp sugar
- black pepper to taste
15 cherry tomatoes
Bring to boil water with drop of salt, add rice and cook for 5 minutes. Add tomato juice, lemon juice and sugar and black pepper to taste. Boil fast for 10 minutes. Lower flame, cut cherry tomatoes in half, add to soup and cook for another 10-15 minutes. Tomatoes should be soft.