Vegetarian Stuffed Bell Pepper Soup

Fall has arrived and with that crispness and chill in the air there is no better time than now to make some soup!!   Soup is so versatile and so comforting.  It's like a big hug for your tummy.  Here is my latest creation.  I adapted it from several different recipes that were NOT Vegetarian.  I put my own spin on it and it is now and forever more going to be a staple in my house. 

Ingredients :  This recipe makes 6 servings  (1 cup = 1 serving) ** Soup has 108 calories per 1 cup serving w/ rice not figured into total calories**

1 tbsp olive oil

1 box Vegetable broth

1 garlic clove minced

1/2 medium red onion diced 

2 cups soy crumbles  (I use Morningstar Farms)

1 tsp salt

1 tsp coarse ground black pepper

1 cup tomato sauce

1 large tomato diced

2 large green bell peppers chopped

1/2 tsp dried oregano

Cooked rice

In a pot saute onions in olive oil, add salt, pepper, garlic and green peppers.  Saute a minute.  Add frozen soy crumbles, veg stock, tomato, tomato sauce and oregano.   Simmer till peppers are tender.

TO SERVE:  

Place 3/4 cup rice (1 serving) into the bottom of a bowl.  Ladle 1 cup of soup mixture over top and ENJOY!