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Vegan Stuffed Pepper Soup Recipe

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This recipe for Vegan Stuffed Pepper Soup, by , is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Kaylen Rice
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 red peppers, chopped (with seeds & stems removed)
3/4 cup short-grain brown rice
1 can lentils (14oz)
3 tbsp tomato paste
1 1/2 cups crushed tomatoes
1 tsp dried oregano
1 tsp dried thyme
1 L vegetable broth
1 cup water
salt & pepper to taste
Parsley to top
Directions:
Directions:
1. Heat the olive oil in a large pot on medium-high heat

2. Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.

3. Add the rest of the ingredients and stir to combine.

4. Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.

5. Serve with parsley
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
If you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.

 

 

 

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