Un stuffed bell pepper soup (vegan)

12 servings

Ingredients

Quantity Ingredient
8 cups Water
¾ cup Basmati brown rice
1½ cup Diced yellow onions
1½ cup Red or green peppers; dice
2½ cup Red or green peppers; chop
2 cups Chopped celery
¾ cup Diced carrots
6 Garlic cloves; minced or pre
2 teaspoons Crushed oregano leaves
½ teaspoon Ground celery seed
12 ounces Tomato paste
2½ teaspoon Mild chili powder
3 tablespoons Tamari soy sauce

Directions

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, & diced bell pepper. Reduce heat & 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) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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