Vanadium

• 1 medium onion
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2-3 stalks celery, chopped
• 1 carrot, chopped
• 1 28 oz. (796 ml) can diced tomatoes
• 3 cups vegetable stock
• 1/2 cup uncooked white rice
• 1 tbsp Braggs
• 1 tsp black pepper
• 1/4 tspred pepper flakes
• 2 medium tomatoes, diced
• 3 tbsp fresh basil, chopped

In a large soup pot on medium heat, sauté the onions and garlic in oil until the onions are translucent. Add the celery and carrots and sauté for an additional minute. Add the tomatoes, stock, rice, Braggs, pepper, and red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 15 minutes or until rice is cooked. Stir in the tomatoes and basil just before serving.

Optional: blend half of the soup in a blender before adding the fresh tomatoes and basil.

Makes 4 servings.