Bell Pepper Soup with Rice
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Source: https://recipheon.com/en/recipes/soups/bell-pepper-soup-with-rice
About this recipe
Bell pepper soup with rice is a colorful, satisfying soup made with vegetable broth, red and yellow bell peppers, onion, and rice. The peppers provide natural sweetness and a pronounced vegetable aroma, while the onion builds a deeper flavor base. Rice gives the soup more substance, making it filling enough for a simple meal without any additional ingredients. Watch it closely toward the end of cooking so the rice becomes tender without breaking down completely in the broth.
Ingredients
Servings: 4
1 red bell pepper
1 yellow bell pepper
70 g rice
900 ml vegetable broth
1 onion
Steps
Remove the stems and seeds from the bell peppers and cut them into a small dice. Finely chop the onion. Briefly rinse the rice in a strainer to keep the soup from becoming too cloudy.
Cook the onion for 3–4 minutes in 3 tablespoons of the broth. Pour in the remaining broth, add the rice, and cook for 5 minutes.
Add both bell peppers and cook with the rice for another 12–15 minutes, until the rice is tender and the peppers still have some texture.
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