Un-Stuffed Bell Pepper Soup Recipe

Serves 12

Ingredients:

  • 8 cups water
  • 3/4 cup basmati brown rice
  • 1 1/2 cups diced yellow onions
  • 1 1/2 cups red or green peppers, diced
  • 2 1/2 cups red or green peppers, chopped
  • 2 cups chopped celery
  • 3/4 cup diced carrots
  • 6 garlic cloves, minced
  • 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

    • Instructions:

    1. In a 5 to 6-quart pot bring to boil water, rice onion, and diced bell pepper.
    2. Reduce heat and simmer covered for about 25 minutes or until rice is a little tender.
    3. Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed and tomato paste.
    4. Continue simmering for 20 to 30 minutes or until added veggies are tender and rice is completely cooked.
    5. Add chili powder, tamari and salt to taste.
    6. Simmer for 5 minutes or until flavors are well blended.
    7. Adjust seasonings to taste. You can also add a few tablespoons of powdered vegetable broth to make a creamier broth.