Just when I thought soup weather has arrived here in NY, it has now gotten quite warm again, but you know what, that’s ok because I am going to have some soup anyway! I love all different types of soups because I can use lots of fresh veggies. My fridge was busting with an overabundance of different colored peppers so I decided to use them in a soup. Normally I would make Stuffed Peppers, but I have that recipe which can be found over here so I was thinking about Stuffed Pepper Soup. Lots of my foodie blogger friends have made it, but they use either ground beef, chicken or turkey. I didn’t have any of that at the moment so I came up with a Vegetarian Stuffed Pepper Soup which is just as delicious! I used different colored peppers which makes it look and taste so wonderful. As many of you know, my motto is “Eat Foods with Lots of Colors” and this Vegetarian Stuffed Pepper Soup sure is filled with lots of colors! My soup, however, wasn’t totally vegetarian as I used chicken broth but just substitute vegetable broth instead. This soup is quite filling and would be great for lunch as well as dinner. Just pair it with a big tossed salad and some crusty bread and you are good to go! To see how I make my Vegetarian Stuffed Pepper Soup, keep on reading!
|Vegetarian Stuffed Pepper Soup|| |
: Sandi of A New York Foodie
- 1-2 tbsp. extra virgin olive oil
- 2 cups cooked white rice (you can use brown as well) (save about 1 cup to add as garnish)
- 4 cups different colored bell peppers, chopped (save a bit for garnishing)
- 1 medium onion, chopped
- 1 (32 oz.) container of vegetable or chicken broth (you might need more, if it becomes too thick)
- 2 (8 oz.) cans of tomato sauce
- 2 (15 oz.) cans of chopped tomatoes (drained)
- 1 tsp. dried marjoram or oregano
- Salt and pepper, to taste
- To a large Dutch oven over medium low heat add the oil and sauté the peppers and onions until they start to get soft, about 7-10 minutes, stirring often.
- Add the broth, tomatoes, tomato sauce, salt and pepper. Mix well and bring to a boil. Once boiling, lower the heat to a simmer and continue to cook for about 30 minutes, stirring occasionally. You want the soup to reduce a little bit. If it becomes too thick, just add a bit more broth, a little at a time until you get the desired consistency. I don’t like mine too thick or thin. Add in all but one cup of the rice and mix well. Heat through. Ladle the soup into bowls and distribute the reserved rice and peppers over the soup as a garnish. Enjoy!