MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Stuffed Pepper Soup
Categories: Soups
Yield: 6 Servings

1 c Raw walnuts (120 g); soaked
- overnight or in boiling
- water for 10 minutes,
- drained
2 tb Oil (30 ml); divided
2 tb Water (30 lL)
1/2 md Onion (60 g); diced
3 cl Garlic (9 g);
- peeled & minced
2 tb Soy sauce (30 ml)
1/2 ts Liquid smoke or
- extra soy sauce (2.5 ml)
1/2 ts Chili powder (1.5 g)
1 ts Garlic powder (3 g)
1/2 ts Paprika (1 g)
1/2 ts Cumin (1 g)
1/2 ts Sea salt (3 g)
1/2 ts Ground black pepper (1 g)
1 1/2 c Cooked black beans
- (260 g can)
1 tb Olive oil (15 ml)
1 sm Yellow onion (1 c) (150 g);
- chopped
1 Green bell pepper (120 g);
- diced
2 cl Garlic (6 g); minced
28 oz Can diced tomatoes (794 g)
15 oz Can tomato sauce (425 g)
3 c Vegan broth (720 ml)
2 1/2 tb Fresh parsley (10 g);
- chopped,
- plus more for garnish
2 ts Italian seasoning (4 g)
Salt; to taste
Black pepper;
- freshly ground; to taste
1 c Cooked long-grain white
- rice (200 g)
Vegan Cheddar cheese;
- grated (optional)
Extra parsley;
- chopped (optional)

Preparation time: 20 minutes
Cooking time: 40 minutes

This Stuffed Pepper Soup is a satisfying vegan meal, with walnut
"meat," green peppers, rice and veggies in a rich tomato broth.
Delicious!

Prepare the Walnut-Black Bean Meat: In a food processor, add drained
walnuts, 1 tb oil, and water. Pulse 10 20 times until finely minced
but not mushy.

Heat the remaining 1 tb oil in a skillet over medium heat. Add onion
and garlic, saute 5 minutes until softened.

Stir in walnut mince, soy sauce, liquid smoke, chili powder, garlic
powder, paprika, cumin, salt, and black pepper.

Add black beans and cook for 5 minutes, stirring occasionally. Adjust
seasoning, remove from heat, and set aside.

Start the Soup: In a large pot, heat olive oil over medium heat. Add
onion and bell pepper, saute 5 7 minutes until softened.

Stir in garlic, cook for 1 minute until fragrant.

Add diced tomatoes, tomato sauce, broth, parsley, Italian seasoning,
and prepared walnut-black bean meat.

Bring to a boil, then reduce heat and simmer for 20 minutes to develop
flavor.

While soup simmers, cook rice according to package instructions.
Fluff with a fork.

Stir cooked rice directly into soup or place rice into bowls and
ladle soup over it.

Garnish with vegan Cheddar cheese and fresh parsley, if desired.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/stuffed-pepper-soup/>

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