Ingredients
8 cups water
3/4 cup Basmati brown rice
1 1/2 cups diced yellow onions
1 1/2 cups diced red or green peppers
2 1/2 cups chopped red or green peppers
2 cups chopped celery
3/4 cup diced carrots
6 garlic cloves; minced
2 tsp. crushed oregano leaves
1/2 tsp. ground celery seed
12 oz tomato paste
2 1/2 tsp. mild chili powder
3 tbsp. tamari soy sauce
In a 5-6 quart pot bring to boil water, rice onion, & diced bell pepper.
Reduce heat, cover, and simmer for about 25 minutes, or until rice is tender.
Add celery, chopped bell pepper, carrots, garlic, oregano, basil, celery seed and tomato paste. Continue simmering for 20-30 minutes, until all veggies are tender and rice is fully cooked. Combine mixture with chili powder, tamari and salt to taste. Simmer for 5 minutes, letting flavors blend together. NOTE: Adding a few tablespoons of powdered vegetable broth will make the soup creamier.
12 servings
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