Stuffed Bell Pepper Soup with TVP

Sandra Sellani from The 40-Year-Old Vegan Cookbook makes Stuffed Bell Pepper Soup, using “TVP” (Textured Vegetable Protein” for a hearty consistency that tastes just like the original.

Stuffed Bell Pepper Soup with TVP (Vegan)

Ingredients

• 2 c. TVP (textured vegetable protein) + 2 c. vegetable broth (pour hot broth on TVP and let sit for 10 minutes to reconstitute), preferred brand TVP, Bob’s Red Mill
• 2 c. green pepper, diced small
• 2 c. brown rice, cooked
• 1 c. onion, diced small
• 1 clove garlic
• 3 c. vegetable broth
• 1 – 46 oz. Pomi brand strained tomatoes
• 1 – 26.46 oz. Pomi brand chopped tomatoes
• ¼ c. tomato paste
• ¼ c. Ketose Sweet liquid sweetener
• 2 t. salt
• Fresh ground black pepper
• Fresh flat-leaf Italian parsley

Directions

1. Saute onion and green pepper in water on medium high heat in soup pot until veggies are soft, about 3 minutes.
2. Add remaining ingredients except for parsley. Simmer for 20 minutes
3. Serve hot topped with fresh parsley

This stuffed bell pepper soup gets its texture from TVP, textured vegetable protein – making the dish low in fat and high in plant-based protein with no cholesterol!

Fore more great recipes, check out The 40-Year-Old Vegan Cookbook or go to Sandra’s website at www.40YOV.com