Stuffed Pepper Soup

Time: 30 mins
Servings: 4-6

* 32 oz vegetable broth
* 1 chopped green bell pepper
* 1 chopped red or yellow bell pepper
* 1 small onion, diced
* 1 clove garlic, minced
* 14. 5 oz can diced tomatoes, pureed in a blender
* about 10 oz meatless crumbles (or for you beef-eating carnivores, you could probably use cooked hamburger meat, but I'm not going to vouch for how the soup turns out)
* 3/4 cup brown minute rice
* a bit of oil for sauteing

1. Prepare all of the vegetables.

2. Saute the onion & garlic in the oil until they are soft.

3. Add the peppers & cook until they are tender.

4. Add pureed tomatoes, meatless crumbles, & broth. Bring to a slow boil.

5. Once boiling, add the rice. Cover & cook until rice is tender (about 10 minutes).