Tomato puree soup with beans and rice

Delicious creamy soup with beans and rice. I recommend it to all bean lovers. If desired, you can add fried bacon, crackers, sprinkle with herbs.

Ingredients

• 1 medium onion
• stalk of celery
• 1 small carrot
• 2 garlic cloves
• 1b. tomatoes in own juice (400g.)
• 1b. canned beans (400g.)
• 150gr. rice
• 1l. vegetable (or any other) broth
• a few drops of Tabasco sauce
• ½ tsp sugar
• a few strips of bacon (optional)
• greenery
• croutons for serving
• salt
• pepper

Directions

1. Finely chop the onion, celery and garlic. Spasser in vegetable oil.
2. Add grated carrots on a coarse grater. Simmer a little.
3. Add tomatoes, salt, sugar, favorite spices and Tabasco sauce. Simmer a little and set aside.
4. Pour rice into boiling broth and put canned beans without liquid.
5. Add tomato-vegetable mass to the broth. Cook uncovered over medium heat, stirring occasionally, ~20 min. Until rice is ready.
6. Grind with a blender and bring to a boil again. Optionally, fry the bacon on both sides in a dry frying pan. Place on paper towel to remove excess grease.
7. Pour the soup into bowls. In each - broken into pieces of bacon and greens. Optionally - croutons.
8. Bon appetit!