Stuffed Pepper Soup
All the yummy goodness of stuffed peppers, but in a soup!
- 6 medium Green Bell Peppers chopped
- 1 large Yellow Onion chopped
- 5 cloves Garlic minced
- 8 cups Vegetable Stock
- 3 cups Crushed Tomato
- 1 1/2 cups Black Beans drained and rinsed
- 1 1/2 cups Brown Rice long grain
- 2 Tbsp Olive Oil
- 3/4 tsp Italian Seasoning
- 1/2 tsp Black Pepper
Heat olive oil in a large pot over medium high heat.
Add the green pepper and onion, and cook for 5 minutes, stirring frequently.
Add the garlic, and cook for an additional 2 minutes, or until onions are translucent.
Add the vegetable broth and bring to a boil.
Add the crushed tomato, rice, Italian seasoning, and black pepper. Cover, reduce heat to low, and simmer for 45 minutes.
Add the black beans. Let sit 3 minutes.
Ladle into soup bowls, and serve.
Serving: 8.Calories: 281kcalCarbohydrates: 51gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 576mgPotassium: 660mgFiber: 8gSugar: 9gVitamin A: 1026IUVitamin C: 82mgCalcium: 69mgIron: 3mg