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Unstuffed Bell Pepper Soup (Vegan) From the recipe collection of Sue Smith Yield: 12 Servings 8 cups water 3/4 cup basmati brown rice 1 1/2 cups diced yellow onions 1 1/2 cups red or green peppers; dice 2 1/2 cups red or green peppers; chop 2 cups chopped celery 3/4 cup diced carrots 6 garlic cloves; minced or pre 2 tsp crushed oregano leaves 1/2 tsp ground celery seed 12 oz tomato paste 2 1/2 tsp mild chili powder 3 tbsp tamari soy sauce This soup much resembles the flavor or a stuffed bell pepper that has indeed come unstuffed.
In a 5-6 qt pot bring to boil water, rice onion, and diced bell pepper. Reduce heat and simmer covered for about 25 min or until rice is a little tender. Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed and tomato paste. Continue simmering 20-30 min or until added veggies are tender and rice is completely cooked. Add chili powder, tamari and salt to taste. Simmer 5 min or until flavors are well blended. Adjust seasonings to taste. You can also add a few table spoons of powdered vegetable broth to make a creamier broth.
Nutrition (per serving): 119 calories, Total Fat 1 g (7% of calories)
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