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Bell Pepper Soup Rice Recipe

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Playing With My Food! Roasted Bell Pepper & Roasted Garlic Soup
Playing With My Food! Roasted Bell Pepper & Roasted Garlic Soup from www.playingwithmyfood.net

Description

Bell pepper soup rice is an easy and healthy recipe that is perfect for a warm and cozy meal. This recipe is made with a combination of colorful bell peppers, rice, and a few other simple ingredients that create a delicious and flavorful soup. It is a great dish for those who want to eat healthy and stay full throughout the day.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes washing and chopping the bell peppers and other vegetables, as well as measuring out the rice and other ingredients.

Cook Time

The cook time for this recipe is approximately 25 minutes. This includes cooking the rice and sautéing the vegetables and other ingredients.

Ingredients

  • 2 cups of cooked rice
  • 3 bell peppers (red, yellow, and green)
  • 1 onion
  • 3 cloves of garlic
  • 2 cups of vegetable stock
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste

Equipment

  • A large soup pot
  • A sharp knife
  • A cutting board
  • A measuring cup and spoons
  • A wooden spoon

Method

  1. Begin by washing and chopping the bell peppers, onion, and garlic.
  2. In a large soup pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté for 5-7 minutes, or until the onions are translucent.
  3. Next, add the vegetable stock, dried oregano, salt, and pepper to the pot. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and let the soup simmer for 10-15 minutes.
  5. While the soup is simmering, cook the rice according to the package instructions.
  6. Once the soup is done simmering, remove it from the heat and let it cool for a few minutes.
  7. Using an immersion blender, blend the soup until it is smooth and creamy.
  8. Add the cooked rice to the pot and stir well.
  9. Return the pot to the stove and heat the soup over low heat for 3-5 minutes, or until it is heated through.
  10. Once the soup is heated through, remove it from the heat and serve hot.

Notes

This recipe can be easily modified to suit your taste preferences. You can add other vegetables like carrots, celery, or zucchini. You can also use chicken or beef stock instead of vegetable stock for a heartier flavor. The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains:
  • Calories: 208
  • Protein: 4g
  • Fat: 4g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 432mg

Recipe Tips

To save time, you can use pre-cooked rice instead of cooking it from scratch. You can also use a regular blender instead of an immersion blender, but be careful when blending hot liquids. Always let the soup cool for a few minutes before blending and only blend in small batches. Finally, feel free to garnish the soup with some fresh herbs like parsley or cilantro for a burst of flavor.

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