CookMama12/13/10




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.






  • SERVING/YIELD
    -


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #1083





















  • CookMama











INGREDIENTS













  • 1 cup water










  • ¼-½ cup minute rice










  • - salt










  • 1 (46 oz) large can tomato juice










  • 1 capful lemon juice










  • 1 Tbsp sugar










  • - black pepper to taste










  • 15 cherry tomatoes










  1. 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.















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REVIEWS

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Average user rating from: 3 user(s)

Rating:
 
4.7   (3)
 
 
Rating:
 
5.0
Reviewed by cook7
November 20, 2011
 

excellent soup! i added leftover rice that i had in my fridge.

 

Easy and delicious

Rating:
 
5.0
Reviewed by Tina
August 09, 2011
 

I made this for the meal before the Tisha B'av fast. Great tasting, quick and easy and best of all filling and loved by my husband. I used only 1/4 of the rice and it was enough; there are some leftovers for after the fast!

 

Easy as pie, I mean soup!

Rating:
 
4.0
Reviewed by rachel
February 20, 2011
 
Last updated: February 20, 2011

My husband really likes this soup and it is so easy and quick, no boiling soup for hours! I add some sugar to it.

 
 
 
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