Total Time

　　25 minutes

　　You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.

　　

Ingredients

Ingredients

2 cups 365 Everyday Value organic brown rice (cooked)

　　1 cup organic onion (diced)

　　3 cloves garlic (freshly crushed)

　　1 tablespoon 100% pure avocado oil

　　4 organic roma tomatoes (diced)

　　1/2 cup organic red bell pepper (diced)

　　2 tablespoons organic fresh parsley (chopped)

　　2 tablespoons 365 Everyday Value organic tomato paste

　　3-4 cups 365 Everyday Value organic vegetable broth

　　1-2 pinches 365 Everyday Value organic cayenne pepper

　　1 teaspoon Himalayan pink salt

　　

Directions

Step 1

Prepare the rice:  prepare and cook (2) cups of brown rice, according to your preferred method or package instructions.

　　

Step 2

Prepare the veggies:  dice the onions, red bell peppers and tomatoes; chop the fresh parsley.

　　

Step 3

Add the avocado oil, diced onions and garlic to a medium sized pot and sauté on medium/high heat for about 2 – 3 minutes, or until the onions are soft.

　　

Step 4

Add the bell peppers, tomatoes, parsley, Himalayan pink salt, cayenne pepper, tomato paste, veggie broth and cooked rice; simmer uncovered on low/medium heat for 10 – 15 minutes, stirring occasionally.  Adjust the seasonings to your preference and veggie broth to get the consistency you prefer.

　　

Step 5

Optional:  Garnish with extra chopped parsley.