1 cup boiling water
1 gallon water
2 teaspoons salt
4 carrots, diced
1 small onion, diced
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1 teaspoon dried rosemary
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1/2 cup packed light brown sugar
1 teaspoon white sugar
1 1/2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried sage
1 pound small white onions, diced
Add boiling water to the pan and cover over a medium-high heat. Bring to a boil. Reduce heat to low and simmer 40 minutes, scraping up any lumps.
Add salt, or to taste. Stir in carrots, onion, oregano, basil, Italian seasoning, rosemary, basil leaves, rosemary, sage, thyme, sage, thyme, sage, thyme, sage and crushed tomatoes. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally until carrots are tender and tomatoes are sublime.
Remove the bay leaves from the liquid and stir in the sugar, brown sugar, white sugar, rosemary, sage, thyme, sage, thyme and crushed tomatoes. Stir into hot soup mixture along with brown rice. Return mixture to the pan with bay leaves. Simmer 30 minutes, stirring occasionally.