Un Stuffed Bell Pepper Soup (vegan) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Water,
3/4 cup: Basmati brown rice,
1 1/2 cup: Diced yellow onions,
1 1/2 cup: Red or green peppers, dice
2 1/2 cup: Red or green peppers, chop
2 cup: Chopped celery,
3/4 cup: Diced carrots,
6: Garlic cloves, minced or pre
2 tsp: Crushed oregano leaves,
1/2 tsp: Ground celery seed,
12 ounce: Tomato paste,
2 1/2 tsp: Mild chili powder,
3 tbsp: 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. 1.80
Source from luhu.jp
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. 1.80
Source from luhu.jp