8 c Water

3/4 c Basmati brown rice

1 1/2 c Diced yellow onions

1 1/2 c Red or green peppers; dice

2 1/2 c Red or green peppers; chop

2 c Chopped celery

3/4 c Diced carrots

6 Garlic cloves; minced or pre

2 ts Crushed oregano leaves

1/2 ts Ground celery seed

12 oz Tomato paste

2 1/2 ts Mild chili powder

3 tb Tamari soy sauce

This soup much resembles the flavor or a stuffed bell pepper that has indeed come unstuffed. In a 5-6 qt pot bring to boil water, rice onion, & diced bell pepper. Reduce heat & simmer covered for about 25 min or until rice is a little tender. Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed and tomato paste. Continue simmering 20-30 min or until added veggies are tender and rice is completely cooked. Add chili powder, tamari and salt to taste. Simmer 5 min or until flavors are well blended. Adjust seasonings to taste. You can also add a few table spoons of powdered vegetable broth to make a creamier broth. Nutrition (per serving): 119 calories, Total Fat 1 g (7% of calories) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?