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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
1 red bell pepper
1 yellow bell pepper
70 g rice
900 ml vegetable broth
1 onion
Steps
Wash the bell peppers, remove the cores and seeds and cut into small cubes. Peel and finely chop the onion. Rinse the rice in a sieve and check the recommended cooking time on its package.
Soften the onion in a pot for 3–4 minutes in 3 tablespoons taken from the measured broth, stirring to prevent sticking. Add the remaining broth, bring to a boil and add the rice. Cook over low heat for the time appropriate to the variety used.
Add both peppers for the last 12–15 minutes of the rice's cooking time. If the rice itself needs that long, add the peppers at the same time as the rice. Stir occasionally and stop cooking when the rice is tender and the pepper still holds its shape. Serve immediately, before the rice absorbs more broth.
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