Crowley Rice Soup Recipe
Ingredients
| Seasoning mix | ||
| Salt | 1 3/4 Teaspoon | |
| Onion powder | 1 1/4 Teaspoon | |
| Garlic powder | 1 1/4 Teaspoon | |
| Dry mustard | 1 1/4 Teaspoon | |
| Ground cumin | 1 1/4 Teaspoon | |
| Dried thyme leaves | 1 1/4 Teaspoon | |
| Sweet paprika | 3/4 Teaspoon | |
| Pepper white | 3/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 1/2 cups chopped onions, in all | ||
| 2 1/2 cups chopped celery, in all | ||
| Bay leaves | 3 | |
| Apple Juice | 1 Cup (16 tbs) | |
| Tamari | 1/4 Cup (16 tbs) | |
| 4 tablespoons balsamic vinegar, in all | ||
| 4 tablespoons Worcestershire sauce, in all | ||
| 11 cups vegetable stock, in all | ||
| 1 cup long-grain brown rice | ||
| Green bell peppers | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup small diced zucchini | ||
| 1/2 cup small diced yellow squash | ||
| 1/2 cup small diced carrots | ||
| Artificial sweetener package | 4 | |
Directions
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, 2 cups of the celery, the bay leaves, and all the seasoning mix.
Stir and cook about 5 minutes, then add the apple juice, tamari, 3 tablespoons of the vinegar, and 3 tablespoons of the Worcestershire sauce.
Stir and cook, checking the bottom of the pot occasionally for sticking, until all the liquid evaporates and the vegetables start to stick to the bottom, about 20 minutes.
Stir in 9 cups of stock, bring to a full boil, and cook for 25 minutes.
Add the remaining 2 cups of stock, the remaining vinegar and Worcestershire sauce, and the rice.
Stir and cook for 30 minutes.
Add the remaining ingredients, including the artificial sweetener if desired, and cook until the vegetables are tender, about 4 to 6 minutes.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, 2 cups of the celery, the bay leaves, and all the seasoning mix.
Stir and cook about 5 minutes, then add the apple juice, tamari, 3 tablespoons of the vinegar, and 3 tablespoons of the Worcestershire sauce.
Stir and cook, checking the bottom of the pot occasionally for sticking, until all the liquid evaporates and the vegetables start to stick to the bottom, about 20 minutes.
Stir in 9 cups of stock, bring to a full boil, and cook for 25 minutes.
Add the remaining 2 cups of stock, the remaining vinegar and Worcestershire sauce, and the rice.
Stir and cook for 30 minutes.
Add the remaining ingredients, including the artificial sweetener if desired, and cook until the vegetables are tender, about 4 to 6 minutes.
Chef
