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4.75

Stuffed Pepper Soup

What you need: 

1 small onion, diced
1 garlic clove, minced
1 green pepper, roughly chopped
1 yellow or red pepper, roughly chopped
1 (14 1/2 ounce) can diced tomatoes, pureed in a food processor or blender
1/2 (12 ounce) package vegan crumbles (I use Smart Ground)
1 (32 ounce) container vegetable broth
1/2 cup brown minute rice
salt and pepper, to taste

What you do: 

1. Over low to mediam heat, sweat the onion and garlic until soft. Add the peppers and cook until fork tender.
2. Add the pureed tomatoes, meatless crumbles, the broth, and bring to a slow boil.
3. Once boiling, add the rice, cover and cook until the rice is tender; about 12 minutes. Salt and pepper, to taste and enjoy!

Preparation Time: 
30 min
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Yummm. Normally I'm not a fan of tomato-based soups, but this sounded like such a great idea! I didn't use the meatless crumbles because I'm not a big fan of using faux meats, so I upped the rice to one cup instead. I also used a green and red pepper, but next time I'll try it with an orange one because I looove orange peppers. My omni boyfriend ate these leftovers up in the blink of an eye, while a bowl of eggy chinese soup that his mom (a certified chef) prepared went cold on the table. Muahahaha.

I also love that the veggies give all the flavor to this soup. He was shocked that the only things I added beside the veggie broth was salt and pepper. :) 5 stars! Next time I'll def. have some crusty bread on hand to sop up the yummies.

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This recipe was really good.  The only change I made was to use a large can of crushed tomatoes instead of a regular can of diced tomatoes.  Very, very quick, easy, and delicious.  Next time I'm going to cook Gimme Lean soysage and adding it in place of the crumbles.  Thanks for the recipe!

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yum! adding more rice is a good idea. we used 3/4 cup and it was the perfect amount.

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