Hearty Tomato Soup

This is a great soup in the fall when tomatoes and carrots are plentiful at roadside markets, though I've often made it with canned tomatoes as well.  I've even adapted this recipe for backpacking, but that's another story.  Here's the 'at-home' version.

1 quart (4 cups) chopped tomatoes

2 cups sliced carrots

1 rib celery, sliced

1 medium onion, chopped

2 cloves garlic, grated

2 teaspoons salt

1 tablespoon sugar

Bring the above ingredients to a boil in a large, heavy pot, then allow to simmer for half an hour or so before adding:

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

freshly ground black pepper, to taste

1 1/2 cups already cooked brown rice

Continue to simmer until the rice is heated through, (maybe five minutes) then add:

3 cups skim milk  (if you like creamier soup, use 2 cans evaporated skim milk instead.)

Heat through, but do not allow to boil as the milk will curdle.