Tomato soup with chicken and brown rice

12 cups (seven 15 oz cans or one 102 oz ind size can) whole peeled tomatos

2 cans Cream of Mushroom Soup (condensed)

2 cup Fat Free Chicken Broth Less Sodium

16 oz Purified Water (Bottle)

2 cup Almond Milk - Silk Original

1 cup Brown Jasmine rice, cooked

2 boneless, skinless chicken breasts cooked and shredded

4 cloves garlic, chopped

3 stalks Celery, raw chopped to desired size

1 cup, chopped/diced Onions, raw

1 cup, pieces or slices Mushrooms, fresh about 4

1 cup fresh raw parsley, chopped

3 tsp Himalayan Pink Sea Salt

1 tsp Cumin (ground)

1 tsp Crushed Red Pepper (optional for spicy soup)

1 tsp Turmeric, ground

1.5 tsp Black Pepper, ground

1 tbsp Basil dry

A hearty bowl of this soup makes a good meal with whole grain toast and a garnish of fresh avocado

*not a low sodium dish

If you are lucky enough to own a ninja type machine great this will be easy! If not a regular blended will work also.
Blend tomatos into a slightly lumpy liquid then add to stock pot. This should take about 3 to 4 rounds.
In round one add your parsley then blens.
In round two add 1 can of mushroom soup and leave room for a bottle of water (better to fill empty soup can with bottled water so it's not too watery) and blend
Then last round add second can of soup and 2 cups of silk almond milk and blend

When all of tomato blend is in pot heat and stir

Add chopped/diced onions to pot
Add garlic to pot
Add all spices to pot
Continue to heat and stir
Add shredded chicken to pot
Add brown rice to pot
Bring all to a boil and lower to a simmer
Add mushrooms
Stir and continue to simmer over med /low heat for approximately 20 minutes
Serve and enjoy.
Freeze remaining portions (right away to maintain integrity) in serving sized containers to enjoy again at a later date

Serving Size: approximately ten 10 oz servings

Number of Servings: 10

Recipe submitted by SparkPeople user CHEEKY13MONKEYS.