This soup is so easy, so delicious, and so cheap (it can mostly be made from ingredients you might have in your cupboards already!). I recommend serving the soup hot, with a large tossed salad on the side for a healthy, yummy meal. The soup keeps for approximately 5 days in the refrigerator and reheats easily for meals; put it into individual tupperware containers and bring to work for lunch!
2 28-oz. cans diced tomatoes
2 c. vegetable broth (low-salt is ideal)
1/2 c. chopped celery (1-2 stalks)
1 t. (or more, to taste) dried parsley
1 bay leaf, crumbled
1/4 t. salt (to taste)
1/4 t. freshly ground black pepper
1 c. uncooked medium-grain or long-grain brown rice
Put tomatoes, vegetable broth, and seasonings (celery, parsley, bay leaf, salt, and pepper) to a boil in a large saucepan. Use immersion blender to blend until smooth; or put soup in blender and puree until smooth, then put soup back into pot.
Add rice and cook 30 minutes, or until rice is tender. Taste; add more salt and pepper to taste, if you like.