It's springtime and still not warm enough to grow tomatoes. It is one of those soups that you can eat alone and not feel like it's bachelor food. So anyways, onto the recipe. The soy sauce has two purposes here, one is to add sodium without adding salt, and two, to balance the acidity of the tomatoes. The rice is just to add some texture and a tiny bit of protein. One cup of cooked brown rice has about five grams of protein.
Ingredients
one 14.5 oz can organic diced tomatoes
1 c. cooked chicken meat, diced
1 c. frozen corn kernels
1/4 c. brown rice, soaked in water for half a day
1 red bell pepper, seeded and chopped
2 tbsp light soy sauce1 tbsp minced garlic
1 tbsp mirin
1 tbsp extra virgin olive oil
Directions
In a 2-quart stainless steel or heavy bottomed pot, heat olive oil over medium heat and add the chopped red bell pepper and garlic. Next, add the tomatoes, corn, and brown rice. Add the soy sauce and mirin. And finally, add the rice. If you haven't soaked the rice, it will take longer to be palatable. An alternative is to use leftover cooked brown rice (1/2 cup) and add it to the soup about 10-15 minutes before you intend to serve it.
Bring to a boil, then let simmer for 30 minutes on low heat. Remove from heat and serve.
Makes 2-3 servings.
