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Vegan Un-Stuffed Bell Pepper Soup

lori jones's
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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

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