Vegetarian Unstuffed Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 192.8
  • Total Fat: 3.9 g
  • Cholesterol: 3.5 mg
  • Sodium: 706.1 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 11.8 g

View full nutritional breakdown of Vegetarian Unstuffed Pepper Soup calories by ingredient
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Modified from Quick Cooking Magazine Modified from Quick Cooking Magazine
Number of Servings: 10


    * Onions, raw, 1 large (remove)
    * Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    * Green Peppers (bell peppers), 1.4 cup, strips (remove)
    * Peppers, sweet, red, raw, sliced, 1.4 cup (remove)
    * Mushrooms, fresh, 1.5 cup, pieces or slices (remove)
    * Crushed Tomatoes, 793 grams (remove)
    * Amy's Kitchen, Organic Chunky Tomato Bisque Soup, 1 cup, 2 serving (remove)
    * Tomato Soup, 1 cup (remove)
    * Pacific Natural Foods Organic Vegetable Broth, 1 cup, 3 serving (remove)
    * *Rice, Kraft Minute Whole Grain Brown Rice, 1.5 cup (remove)
    * Olive Oil, 1 tbsp (remove)
    * Butter, salted, .5 tbsp (remove)
    * *Boca Crumbles (57g serving, 6 serv in 12oz bag), 6 serving (remove)


Saute onions, peppers and mushrooms in olive oil and butter until tender. Toss into crock pot. Add frozen boca crumbles, can of tomatoes and cans of soup and broth. Let cook until hot, can keep warm on low for quite a while. Add cooked rice and stir in before serving. I served with a nice crusty bread. This makes a TON!!

Number of Servings: 10

Recipe submitted by SparkPeople user KKRPATA.

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