Tomato & Rice Soup

November 14, 2011

Questions and Concerns Going through my Head (that I Probably Shouldn’t be Telling my Blog Readers)

1. Is it possible to have a two day hangover? If so, congrats to me. I can check that off my list of life accomplishments.
2. I’m never eating fried food or drinking anything from a brewery in St. Louis ever again. (Or until my body officially detoxes.)
3. Is it socially acceptable to wear sweatpants all week if the only two “people” that have to see me are my husband and pug?
4. Why did I have to paint my nails with glitter based polish? FYI (men) the reason I say that is because it takes a lot longer to remove.
5. Does anybody want to come over and make my tomato & rice soup for me, do my laundry, and all together organize my life while I watch Sex & the City DVDs from the comfort of my couch?
No? No takers? I will pay you in food and hugs….
Ingredients for Soup
2 15oz Cans of Tomato Sauce
1 28oz Can of Crushed Tomatoes
1 Cup Water
1 Cup Rice
4 Pork Loin Ribs, bone-in
½ Cup Onion, diced
2 Sprigs of Fresh Thyme
2 TBSP Fresh Basil, chopped
2 TBSP Salt
2 TBSP Pepper
1 TBSP Olive Oil
1 Clove of Garlic, grated
Ingredients for Cheesy Garlic Croutons
½ a French Baguette, cubed
1 Clove of Garlic, grated
¼ TSP Salt & Pepper
2 TBSP Shredded Cheese (Use whatever you have on hand or like. I used a blend of shaved parmesan and asiago cheese.)
1 TBSP Olive Oil
Add the diced onion and olive oil to a large stock pot and cook over medium heat until the onions become translucent. Add the grated garlic and stir to evenly distribute. Raise the heat to medium/high and add in the pork ribs. Cook them for five minutes. Add the cup of water and thyme sprigs. Flip the ribs and give the pot a stir to loosen any bits of pork off the bottom of the pot.
 Simmer the ribs, thyme, onions, and garlic for 15 minutes. After 15 minutes, add in the tomato sauce and crushed tomatoes. Also add in one small cans worth of water. Bring to a slow/low boil then add in the rice. Cook over medium heat for about 25 minutes until rice is tender. Remove the ribs and thyme. Stir in the fresh chopped basil.
While the soup is simmering away, bake your croutons. Cut the baguette into cubes. Season the cubes with salt, pepper, olive oil, garlic, and cheese. Mix all ingredients to make sure everything is evenly distributed. Spread out on a sheet pan and bake in the oven at 375 degrees for 15-20 minutes, turning once.
When the rice is tender, remove the soup from the heat. Let it cool for about ten minutes before serving. Top soup with the cheesy garlic croutons and serve. Enjoy this cure for what ails you. I know I will.
This blog post has been brought to you today by the sheer power of lots and lots of caffeine.

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