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
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!
Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.
