Tomato-Rice Soup with Roasted Garlic and Navy Beans

Tomato-Rice Soup with Roasted Garlic and Navy Beans
Serves: 6
From: The Veganomicon (by the ladies of Post Punk Kitchen)

2 bulbs of garlic
1 Tbsp. of olive oil
1 medium sized yellow onion, diced as small as possible
1 c. long grain brown rice
2 bay leaves
2 tsp. dried thyme
1 tsp. dried marjoram
2 tsp. salt
Several pinches of ground black pepper
2 (28 oz.) cans crushed tomatoes
1 (15 oz.) can navy beans, drained and rinsed (about 1 ½ c.)


Preheat oven 425º. Remove as much of the papery skin from the garlic bulbs as possible and slice off about a ½ an inch from the top of the bulbs so the top of your cloves are visible. Drizzle the top with olive oil. Wrap in a sheet of foil and roast in oven about 40-45 minutes. I recommend placing your foil bundle on a pan just in case any olive oil leaks.

Heat oil in soup pot over medium heat. Sauté onions in oil about 5-7 minutes, until translucent.

Add the rice, and seasonings through pepper and cook, stirring for about 2 minutes. Add the crushed tomatoes, then fill up one of the cans with water twice (56 ounces) and add the water.

Bring to a boil, then lower heat to medium-low, cover, and simmer at least 45 minutes, or until rice is nearly tender.

While the soup is simmering, remove roasted garlic from foil. When it is cool enough to handle, squeeze the roasted garlic out of its skin into a small bowl and smash with a fork to a relatively smooth consistency. Add to the soup when the rice is nearly tender.

When the rice is completely cooked, add the beans and heat through.