Stuffed Pepper Soup
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
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!