Ingredients Jump to Instructions ↓

  1. 8 c Water

  2. 3/4 c Basmati brown rice

  3. 1/2 c Diced yellow onions

  4. 1/2 c Red or green peppers; dice

  5. 1/2 c Red or green peppers; chop

  6. 2 c Chopped celery

  7. 3/4 c Diced carrots

  8. 6 Garlic cloves; minced or pre

  9. 2 ts Crushed oregano leaves

  10. 1/2 ts Ground celery seed

  11. 12 oz Tomato paste

  12. 1/2 ts Mild chili powder

  13. 3 tb Tamari soy sauce

Instructions Jump to Ingredients ↑

  1. 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, and diced bell pepper.

  2. Reduce heat and 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.

  3. 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) :

  4. D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.

  5. 80ἢr> —–


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