Rice Soup

Rice soup is one of my mother's favorite soups to make and eat, especially with lots of tomato paste.

I guess it's from my childhood, but whenever this soup is cooked, it seems to me that pasta and ribeye should be on the menu :)

The soup thickens as it stands, so I recommend adding a little water and boiling it after a day while heating it.

Love…

Ingredients for Rice Soup Recipe

• 1 cup of rice (small tea cup)
• 3 tablespoon of olive oil
• 6 water glass of water
• 5-6 sprigs of parsley
• 2 tablespoon of tomato paste
• 2 medium size tomatoes
• 1 pieces of green pepper
• 1 medium onion
• 1 meat bouillon
• Salt (if you are using bouillon, do not add or add very little.)
• Black pepper

Fabrication :

1. Finely chop the onion and green pepper, chop the onion as small as possible. Pass the tomatoes through the rondo.
2. Put the oil in a deep pan and add the onions and fry them until they turn pink.
3. Add the peppers and tomatoes to the pink onions and fry them. Finally, add the tomato paste and fry for 1 more minute.
4. Add 6 glasses of water, beef bouillon and rice and let it boil (if you are using bouillon, you may not add salt and pepper). When the rice softens and swells, take it off the stove. Add the chopped parsley and serve hot.