Ingredients:
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
2 celery stalks, chopped
2 carrots, chopped
2 large sweet peppers, chopped
2 tomatoes, coarsely chopped
1 teaspoon sweet Hungarian paprika
½ teaspoon freshly ground black pepper
1 teaspoon sea salt
¾ teaspoon cinnamon
1/4 teaspoon ground cloves
6 cups vegetable stock
½ cup dry white wine
1 cup cooked brown rice
Directions:
1. In a soup pot, sauté the onion and garlic in the oil until the onion is translucent, 5-10 minutes. Add the celery, carrots, pepper, tomatoes and spices. Saute for another 5 minutes, stirring often to prevent sticking. Add the stock, wine, and rice and simmer until the vegetables are tender, about 25 minutes. Garnish with fresh parsley.
Serves 6-8