Meatless Stuffed Pepper Soup
A hearty and delicious meatless stuffed pepper soup that will remind you of the real thing!
- 1 cup rice (I used brown, but use what you like)
- ¾ cup Bulgur
- 2 bell peppers (I used 1 red and 1 green...use what you like)
- 1 28 oz can crushed tomatoes
- 2 cups tomato sauce
- 7 cups veggie broth
- ½ onion (diced)
- 2 garlic cloves (minced)
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp dried parsley
- 1 tbsp Bragg's liquid aminos (or Tamari or Soy Sauce)
- 2 tsp liquid smoke
- salt/pepper to taste
In a large soup pot, sauté the onion and garlic in 1 tbsp of water over medium heat until softened.
Add the peppers and sauté another 3-4 minutes.
Add the crushed tomatoes, tomato sauce, veggie broth, parsley, oregano, basil, liquid aminos, liquid smoke, salt/pepper, bulgur and rice. Stir.
Bring the soup to a boil, reduce heat and simmer 30 minutes until rice is cooked through.
Taste and adjust seasonings according to taste.
Serve hot and enjoy!
~If you have leftovers, you may need to add additional veggie broth or water when reheating, as the rice and bulgur will continue to soak up some liquid.
Calories: 126kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Sodium: 543mg | Potassium: 712mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3200IU | Vitamin C: 37.1mg | Calcium: 70mg | Iron: 2.7mg