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)