Recipe: Un Stuffed Bell Pepper Soup (Vegan)

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Categories: Soups, Prodigy, Dec.

Yield: 12 Servings

8 c Water
3/4 c Basmati brown rice
1 1/2 c Diced yellow onions
1 1/2 c Red or green peppers; dice
2 1/2 c Red or green peppers; chop

2 c Chopped celery
3/4 c Diced carrots

      6    Garlic cloves; minced or pre
      2 ts Crushed oregano leaves
    1/2 ts Ground celery seed
     12 oz Tomato paste
  2 1/2 ts Mild chili powder
      3 tb Tamari soy sauce

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)
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D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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