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
- Saute onion and green pepper in water on medium high heat in soup pot until veggies are soft, about 3 minutes.
- Add remaining ingredients except for parsley. Simmer for 20 minutes
- Serve hot topped with fresh parsley
Fore more great recipes, check out The 40-Year-Old Vegan Cookbook or go to Sandra’s website at www.40YOV.com
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