Ingredients

The following ingredients have 10 Servings
  • 2 large white onions, (finely diced)
  • 3 cloves garlic, (minced)
  • 2 large green bell peppers, (finely chopped)
  • 2 large red bell peppers, (finely chopped)
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons olive oil
  • 3 cups vegetarian beef crumbles
  • 6 cups vegetable stock
  • 2 cups canned crushed tomatoes
  • 2 cups canned diced tomatoes
  • 1/2 cup tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 cups instant white rice
  • 1/2 cup parsley, (finely chopped; plus more for garnish)

Instruction

  • In a large pot, over medium high heat, add the olive oil, onions, peppers, salt, and pepper. Saute, stirring often, for 5 minutes.
  • Add the garlic and cook for 2 more minutes.
  • Next, add the vegetarian crumbles (or lean ground beef if you're making a non-vegetarian version) and stir into the onion and pepper mixture.
  • Place the lid on the pot and cook for 8 minutes, stirring once in between. (If using ground beef, be sure the beef is fully cooked before moving on to the next step.)
  • Lastly, add all of the remaining ingredients. Stir well to incorporate. Place a lid on the pot and cook for 10 minutes.
  • Reduce heat to a simmer, stir the soup well, and continue to simmer for 50 minutes. Stir every 10-15 minutes. The rice likes to settle at the bottom of the pot, so try to stir often to prevent this from happening, because the rice will burn.
  • With 10 minutes remaining until the soup is ready, take a look at the consistency of the soup. If you prefer a more liquid soup, add another cup or so of broth and stir well. (I prefer a thick, hearty, stew-like soup, so as you can see from the pictures, my soup is more dense.)
  • Lastly, stir in the chopped parsley, place the lid back on the pot and turn off the heat. Allow soup to sit for 5-10 minutes.
  • Stir and serve immediately with fresh chopped parsley for garnish.