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CATEGORY CUISINE TAG YIELD
Grains Vegan Dec., Prodigy, Soups 12 Servings

INGREDIENTS

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 t Crushed oregano leaves
1/2 t Ground celery seed
12 oz Tomato paste
2 1/2 t Mild chili powder
3 T Tamari soy sauce

INSTRUCTIONS

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) :  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 610.5mg
Potassium: 447.5mg
Carbohydrates: 13.4g
Fiber: 2.2g
Sugar: 4.3g
Protein: 2.8g


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