Unstuffed Bell Pepper Soup

If you've had stuffed peppers you know the taste. This soup is like a stuffed bell pepper in soup form!

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 8  cups water
• 3⁄4 cup long grain brown rice
• 1 1⁄2 cups onions, diced
• 2  tablespoons olive oil
• 2  large red bell peppers
• 2  large green bell peppers
• 2  cups celery, chopped
• 3⁄4 cup carrot, diced
• 3  cloves garlic, minced
• 2  teaspoons leaf oregano, crumbled
• 2  teaspoons dried leaf basil, crumbled
• 1⁄2 teaspoon ground celery seed
• 1 (12 ounce) can tomato paste
• 2 1⁄2 teaspoons mild chili powder
• 3  tablespoons tamari
•  salt

Directions

1. The bell peppers should be 1 1/2 cup diced and 2 1/2 cup chopped into 3/4 inch squares.
2. Bring water, rice, onion, orlive and diced bell pepper to boil.
3. Reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste.
4. Continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked Add chili powder, tamari and salt to taste.
5. Simmer 5 minutes or until flavors are blended.
6. Serve.