Originally Posted by
Pinkiris
When I make stuffed green pepper soup, I cook the rice separately. When the soup is ready, I put a scoop of rice in our bowls and then ladle hot soup over it. If we have leftover soup, I refrigerate soup and rice separately so all the broth doesn't get "sucked up" by the rice.
I like this idea. It would eliminate adding more tomato juice when reheating.