| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Soups, Prodigy, Dec. | 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 | 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 |
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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