Stuffed Pepper Soup
Winter days equal soup days around here. We don’t eat much soup in the summer when it’s hot outside but when it’s cold outside in the soup really seems to taste better, maybe it’s just me. You could of course make this soup anytime. It’s simple, full of veggies, whole grains, plus only take about 20 minutes to make.
INGREDIENTS
- 1tablespoonolive oil
- 2 medium onions, chopped
- 4 garlicminced
- salt and pepper to taste
- 2green bell pepperscut into 1/2 inch pieces
- 5-6 cups water (or broth)
- 2teaspoonscumin
- 2cupsuncooked brown rice
- 2tablespoonssoy sauce
INSTRUCTIONS
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On medium high heat, heat oil and cook the onion and garlic for 4-5 minutes or until softened.
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Reduce heat to medium. Season with cumin, salt and pepper. Mix in rice and cook 2-3 minutes stirring constantly. Slowly pour in water (or broth) and soy sauce, bring to a simmer and cook covered for 15 minutes.
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Add the bell peppers to the pot and cook another 5 minutes.
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Add the tomatoes and cook until peppers are tender.
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Season with salt and pepper to taste as desired.
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