In a large saucepan, heat the olive oil and cook the garlic for 30 seconds - do not brown or burn!!
Add the tomatoes, stock and seasonings and bring to a simmer.
Add cooked brown rice and heat through.
Check for seasoning and adjust.
A pinch of red pepper flakes is awesome in this!What to do with leftoversStore in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!Substitutions/AdditionsYou can use brown rice mixed with quinoa or other grains if you prefer. White rice can also be used.You can use chicken broth or vegetable broth in this recipe. One will be vegetarian, and one won't! If you need this to be gluten free, check the labels of the stock.Adding onion and celery to the base will give some more flavor, and chunks.Freezing instructionsThis recipe can be frozen. Cool completely, then add to freezer containers. Label, seal and freeze. This soup is good in the freezer up to 6 months.Remove from freezer and thaw, or reheat in microwave or in a saucepan until piping hot, stirring regularly.