Vegan Un-Stuffed Bell Pepper Soup
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Serves/Makes: 12
Ready in: 1-2 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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