1. In a large stock pot, heat the olive oil over medium heat. Add in the chopped onion, garlic, and green pepper. Cook until slightly onion is translucent.
2. Add the chopped tomatoes and chili powder and cook until mixture thickens slightly.
3. Add the vegetable stock. Cube the bread and stir into the soup. Let cook for an additional 10-15 minutes.
The vegan bread will become soft and gain the consistency of dumplings. This is a great and easy soup to make on a chilly evening. Enjoy!