the weather has officially turned chilly, my fall boots are out loud and proud, and my neck is sufficiently toasty with an outfit matching scarf. in short: it’s fall, baby!
minus my HORRENDOUS allergies at the beginning of each fall season, i LOVE fall…..as does every girl with a pinterest account, no doubt. the colors, the warm drinks, the dressing in layers, but mostly the FOOOOOOOOD. fall food is the best. soups, stews, pot pies, all things pumpkin….i love it all.
so in honor of all things fall….here is a new soup recipe for you to try! my mother-in-law first introduced me to this little baby when we stayed with them a few weekends ago. after a little tweaking, here is my interpretation of this delish meal:
stuffed green pepper soup
2 cans drained black beans
1 small onion, diced
1 large green bell pepper, diced
2-3 cloves garlic minced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 oz) veggie broth
2 cups cooked brown rice or quinoa
1 tbsp. agave
1 tsp. garlic powder
pinch of red pepper flakes to taste
salt & pepper, to taste
shredded cheddar cheese, for topping, optional.
in a large pot saute diced green peppers, garlic and onion over medium-high heat.
add in diced tomatoes. add in veggie broth. then add in can of tomato soup or tomato sauce (whichever you are using). give it all a good stir. then add in rice or quinoa. stir again. then add seasonings; agave, garlic powder, salt & pepper and red pepper flakes (to taste).
cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend. enjoy!!