Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons oil (or 1/4 cup broth or water for an oil-free version)
  • 1 onion (diced)
  • 2 bell peppers (diced (any color))
  • 2 garlic cloves (minced)
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teapsoon salt (or to taste)
  • 1 tablespoon liquid aminos (or tamari or soy sauce)
  • 2 teaspoons liquid smoke (optional)
  • 1 cup Jasmine, Basmati or quick-cook white or brown rice
  • 1/2 cup quinoa (rinsed well and drained (or bulgur or couscous or just add more rice))
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 6 cups vegetable broth

Instruction

  • Heat the oil over medium heat n a large soup pot and sauté the onion for 4 to 5 minutes, until soft and translucent.
  • Add the peppers and garlic and sauté another 3 to 4 minutes, until starting to soften.
  • Add the parsley, oregano, basil, salt, liquid aminos, and liquid smoke, stir well, and sauté for 1 minutes until fragrant.
  • Add the rice, quinoa, crushed tomatoes, tomato sauce, and veggie broth. Stir well.
  • Bring the soup to a boil, reduce the heat to medium-low and simmer 15 to 20 minutes, stirring frequently, until the rice and quinoa are just cooked through. Do not over cook!
  • Taste and adjust seasonings according to taste.