Tomato Rice Soup is hearty, flavorful, and satisfying. If you enjoy tomatoes, like summer, or love your mother, you will adore this soup. It’s remarkably simple and will make your home smell fantastic for less than $0.50 per serving!
Cost: Less than $0.50 per serving
Serving Size: 1 cup
Deliciousness Factor: Very High
1 Tbsp Oil
1 Rib of Celery (chopped)
4 Cloves Garlic (minced)
28 oz. Canned Tomatoes
5 1/2 cups Water
3 Chicken Bouillon Cubes (or substitute – see below)
1/2 cup Uncooked Rice
1 cup Corn
2 tsp Dried Basil
1/2 tsp Dried Oregano
Pinch of Salt
Pinch of Pepper
1 Tbsp Balsamic Vinegar
1. Heat the oil in a large saucepan over medium heat. Saute the celery and garlic until soft – about 10 minutes.
2. Add the tomatoes, water, and chicken cubes.
3. Bring to a boil and then reduce the heat to medium. Simmer for 10 minutes.
4. After adding the rice, corn, and herbs, simmer until the rice is fully cooked – around 20 minutes for white rice and a little longer for brown. You also may need to add a little extra water to the pot if you’re using brown rice to make up for the longer cooking time.
5. Add the balsamic vinegar, salt, and pepper and simmer for 5 more minutes.
* If you’d rather not use bouillon cubes for your Tomato Rice Soup, try this simple substitution: For 3 cubes, substitute 3/4 tsp onion powder, 3/4 tsp garlic powder, and 1 1/8 tsp salt. It’s even cheaper than using cubes, and though it doesn’t have quite the punch that the bouillon cubes have, it’s an excellent substitution that Trisha and I use all the time.
Obviously, you could also use 3 cups of chicken stock instead, but, unless you make your own, it will cost you more.
This frugal recipe, along with 150 other delicious and inexpensive recipes, can be found in Eating Well For Only $2 A Day! You can read more about it on the “The Book” page on this blog, or follow the link provided to purchase it on our secure site.
Email me if you have any frugal recipes you’d like to share.
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