Vegan Un-Stuffed Bell Pepper Soup Recipe

ingredients

8 cups water
3/4 cup Basmati brown rice
1 1/2 cup diced yellow onions
1 1/2 cup red or green peppers, diced
2 1/2 cups red or green peppers, chopped
2 cups chopped celery
3/4 cup diced carrots
6 cloves garlic, minced or pressed
2 teaspoons crushed oregano leaves
1/2 teaspoon ground celery seed
12 ounces tomato paste
2 1/2 teaspoons mild chili powder
3 tablespoons tamari soy sauce

directions

In a 5-6 quart pot, bring to boil water, rice onion, and diced bell pepper. Reduce heat and simmer covered for about 25 minutes 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 minutes or until added veggies are tender and rice is completely cooked.

Add chili powder, tamari and salt to taste. Simmer 5 minutes or until flavors are well blended. Adjust seasonings to taste.

You can also add a few tablespoons of powdered vegetable broth to make a creamier broth.

nutrition data

97 calories, 1 grams fat, 21 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.

reviews & comments

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