Tomato-rice soup with roasted garlic & navy beans from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook (page 211) by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Isdo on January 05, 2026

    Really didn’t like this. I wanted to, enjoyed the smell while cooking but too thick with tomato - one note as someone else said. Also should have looked at the portions and made half a batch!

  • sayeater on February 04, 2022

    Homey but a bit one-note, a small cup is enough, my palate would be fatigued by a whole bowl. Definitely paired well with grilled cheese though.

  • veganellen on July 04, 2012

    This is so, so good! I substitute one of the cans of crushed tomatoes with a whole tub of Santa Barbara brand fresh salsa with roasted garlic from the supermarket refrigerated section. Great!

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