Carrot Olive Soup

1 ½ c water

1 c sliced carrots, peeled if desired

½ c onion, peeled and quartered

1 10-oz can of tomato puree

½ to 1 tsp salt

½ tsp garlic granules

¼ c uncooked brown rice*

½ c pitted olives, sliced

Put first six ingredients in a blender or food processor and whiz until carrots are coarsely grated. Transfer the mixture to a two-quart sauce pan. Add the rice to sauce pan and bring to a boil. Reduce heat to a simmer and cook 45 minutes, or until rice is soft.

Add olives and cook three more minutes.

Optional: Add one or two cups of cooked beans to make a complete meal. Serve with bread, spread lightly with peanut butter, and topped with radish or cucumber slices, and lettuce.

*Or substitute one cup of leftover cooked rice and shorten cooking time to 15 minutes.