Stuffed pepper soup

Published: 2023-03-25

Last Updated: 2023-12-28

Tags:

• entrees
• vegetarian
• vegan
• soups
• recipes

Info	Amount
Prep Time	10 min
Cook Time	15 min
Yields	6 servings

Equipment

• large cutting board
• prep knife
• Dutch oven
• spatula
• soup spoon

Ingredients

Quantity	Item
15 oz	black beans 1
1	yellow onion
2 cloves	garlic, minced
4 cup	vegetable broth
3 - 4	bell peppers, diced
15 oz	diced tomatoes
5 oz	tomato paste
1 Tbsp	Italian seasoning
1 tsp	Kosher salt
1/2 cup	Jasmine rice
1 tsp	apple cider vinegar or lemon juice

Directions

1. Heat a large skillet or Dutch oven on medium high heat.
   1. Add the black beans, onion, and garlic and sauté until onion is transluscent.
2. Deglaze the pan by adding about 1/4 cup of broth and use a spatula to scrape off any brown bits stuck to the bottom.
3. Add the rest of the broth, then layer on the bell peppers, diced tomatoes, tomato paste, Italian seasoning and salt.
   1. Add the rice and stir to combine
4. Cover, reduce heat, and simmer for 25 - 30 min.
5. Remove from heat and let cool for 5 min
   1. Mix in the apple cider vinegar/lemon juice and season with more salt to taste
   2. Serve topped with chopped parsley and/or finely grated parmesan

References & Notes

1. Original recipe: The Recipe Well
2. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.