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Crockpot Tomato & Rice Soup

This recipe comes from: http://happyherbivore.com

For a simple Sabbath meal serve this thick and tasty soup with dinner rolls and a salad. Do all the preperations the day before and put the ingredients into your crockpot when you get up Sabbath morning. When you get home the smell from your kitchen will be welcome on a cool fall or winter day!

Makes 8 cups

Ingredients:

1 onion, diced
28oz can crushed tomatoes (no salt added is best)
2 tbsp dry basil
1 tbsp dry thyme
2 tsp mild curry powder
2 tbsp raw sugar
1 cup brown rice
2 bay leaves
salt and pepper to taste
2 bouillon cubes (mock chicken or veg) - optional

Directions:

1. saute onions in a little water until translucent
2. transfer to crockpot
3. add all ingredients to crockpot
4. fill tomato can with water
5. add water to crockpot
6. add another 1/2 cup water
7. cook on low 6 hrs, or until rice is cooked
(add more water or broth for a thinner soup)
8. remove bay leaves before serving
9. salt and pepper to taste