Easy Stuffed Pepper Soup

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Stuffed Pepper Soup
By: The Jaroudi Family
Serves 6-8
(I used a 5.5qt stockpot)

Ingredients:

8 oz tempeh crumbled (227 g) or 1-15 oz can bean/lentil of your choice
4 large bell peppers, chopped (615 g)
1 medium onion, chopped (200 g)
24 oz strained tomatoes (680 g)
14.5 oz diced can of tomatoes (Salt-free) (411 g)
4 cups vegetable broth (946 ml)
1 Tbsp white miso paste
1 ½ tsp poultry seasoning
1 tsp dried parsley

Cooked grain of your choice (rice, farro, bulgur wheat, quinoa – etc)

Directions:

1.) In a large stock pot add all the ingredients and cook on medium-high. Bring
soup to a low simmer and cook until peppers are soft (around 20 minutes).
2.) Add cooked grains into the soup pot or with each individual serving.

The soup freezes great!
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