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Sunday, August 6, 2017

Unstuffed red bell pepper soup


Unstuffed red bell pepper soup

So, this recipe is another one that I must have dreamed about.  I woke up today, and this whole recipe was foremost on my mind.  Every detail, including the spices and quantities.  I love when I wake up with a new recipe.  
I will start by saying I love stuffed bell peppers.  They are one of the foods that reminds me of my youth.  My mom would make them and although when young, I wouldn't eat the actual pepper, I did love the stuffing.



I loved how the stuffed bell peppers were basically a complete meal.  You douse it with some gravy, and you had a great meal.  I still love them today (minus the loads of hamburger).  I smother them in mushroom gravy.
But I love soup too, in fact, I probably love soup more than any other food.  It can be so different each time you make it.  I wanted to have the delicious flavors of the stuffed peppers in soup form.  So, here is the recipe.

Ingredients

1c uncooked brown rice (I used short grain)
1c quick cook barley 
6c veggie broth
2 8oz. cans tomato sauce
2 14.5oz. cans diced tomatoes (I used fire roasted)
3 medium red bell peppers, washed, cored, and diced into 1 inch chunks (Yes, you can use green, yellow, orange bell peppers)
2 medium carrots, peeled and cut into 1/4 inch slices
1 medium onion, peeled and diced small
1 can black beans, drained and rinsed
1c frozen corn
1c sliced mushrooms (optional)
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper to taste (optional)



Place all ingredients in your Instant Pot, and stir well.  Place the lid on top, and turn nob to pressure.  Set to manual mode and set for 9 minutes high pressure. Now, go clean your mess.  
After the timer has gone off allow to NPR. 
Serve hot after pressure has been released.  You can keep this in the fridge for 4 days, and it does freeze.



Non-Instant Pot instructions:

Add all ingredients to a large soup pot.  Set on the stove and bring to a boil over medium high heat.  When it comes to a soft boil, cover tight, and reduce heat to low.  Cook for 35-40 minutes, or until rice is tender.  (check after 30 minutes, don't uncover until then)
When rice is done, serve right away and enjoy. 

Slow cooker instructions:

Add all ingredients to slow cooker (make sure it is large enough for this recipe)
Stir well, and set to high.  Cook for 3.5-4 hours.  (check after 3.5)  When rice is tender, soup is done.  



I hope you give this soup a try, and enjoy it as much as I did.  It will thicken as it cools, so you can add more stock when reheating, or you now have a nice, thick stew.  :)


3 comments:

  1. I was unable to find quick barley. The only barley I found was Bob's red Mill hulled barley. Do you think I should pre cook that before adding to Instant pot? Thanks for your input! Denise

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    Replies
    1. Hi Denise,
      Thanks for the question. No, you will just increase the time you cook. Instead of 9min. you will now do 15 min. NPR and add about 1/2 cup more liquid.
      Thanks and I hope you enjoy! :)

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  2. This seems really delicious yet healthy... i really love the vibrant red colour due to this bell pepper, i m gonna make this soup soon..!! thanks

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