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Un stuffed bell pepper soup (vegan)
Artist: _
Categories: Asian, Chinese, Ethnic, Soups & Stews, Vegan
Yield: 12
Rating: 0
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Ingredients:
8 cupWater
3/4 cupBasmati brown rice
1 1/2 cupDiced yellow onions
1 1/2 cupRed or green peppers, dice
2 1/2 cupRed or green peppers, chop
2 cupChopped celery
3/4 cupDiced carrots
6 Garlic cloves, minced or pre
2 tspCrushed oregano leaves
1/2 tspGround celery seed
12 ozTomato paste
2 1/2 tspMild chili powder
3 tbspTamari soy sauce
Procedures:
1This soup much resembles the flavor or a stuffed bell pepper that has indeed come unstuffed.
2In a 5-6 qt pot bring to boil water, rice onion, & diced bell pepper.
3Reduce heat & simmer covered for about 25 min or until rice is a little tender.
4Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed and tomato paste.
5Continue simmering 20-30 min or until added veggies are tender and rice is completely cooked.
6Add chili powder, tamari and salt to taste.
7Simmer 5 min or until flavors are well blended.
8Adjust seasonings to taste.
9You can also add a few table spoons of powdered vegetable broth to make a creamier broth.
10Nutrition (per serving): 119 calories, total fat 1 g (7% of calories) : d/l from prodigy 12-14-9Recipe collection of sue smith.
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