Did you know that I once started a food blog? I did. It was called Our Wooden Spoons and it was a food blog dedicated toward vegetarian recipes. I only operated it for about two weeks before I shut it back down. I was too busy and facing too much overwhelm at the time and I couldn’t take on yet another project so I had to stall it out. I had just moved and was changing jobs. I was also running this blog and still working with authors on book promotions through my previous company. It was too much so Our Wooden Spoons had to go.
One of my favorite recipes at the time though was a Spicy Quinoa 3-Bean Chili. I make it every Fall / Winter. In fact, I made it just this past December when my parents (total carnivores) came to Atlanta visit the week before Christmas. If I would have thought about it I’d have made this stuffed pepper soup because I use a beef substitute that no one would ever know isn’t beef. But, oh well, next time…
In my newsletter this week we did a short devotion over 1 Corinthians 6:20 (ESV) – “for you were bought with a price. So glorify God in your body.” As I reflected over it (over both being bought at a price and glorifying God) I thought, in part, about the foods and drinks I put in my body on a regular basis. I also thought that maybe it was time to start incorporating some of my favorite recipes here for you all to enjoy and share.
(BTW…this makes a lot of soup and we ate it for 3 days. If you plan on leftovers it is very important that you cook the rice separately and only combine it with the soup when it’s placed in a bowl to eat. If you mix the soup with the rice and try to reheat it later it becomes a thick mushy gross mess).
I prefer to cook this soup using Gardein Ground Beef Substitute which can usually be found at Publix or Super Target. Surprisingly, Super Target has become one of my go-to places for vegetarian foods. I’ve tried other beef substitutes but that one is, by far, my favorite. If you can’t find a strong ground beef substitute then I’d recommend making this recipe with cooked red quinoa.
- 1 lb beef substitute or cooked quinoa (I prefer Gardein Ground Beef Substitute)
- 3 Tbsp olive oil, divided
- Salt and pepper
- 1/2 cup yellow onion, chopped
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1/3 cup yellow bell pepper, diced
- 1 clove garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes with garlic and herbs
- 1 (15 oz) can tomato sauce
- 1 (14.5) can vegetable broth
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp chili powder
- 1 cup cooked long grain brown rice
- In a stock pot, heat 2 tbsp olive oil over medium heat. Add Gardein beef substitute and season to taste with salt and pepper. Cook 3 -5 minutes, until browned.
- Add remaining tbsp of olive oil and mix in chopped onion and bell peppers. Saute 3 - 5 minutes. Add garlic and stir.
- Add diced tomatoes, tomato sauce, vegetable broth, basil, and oregano. Stir to mix together and then bring to a low boil.
- Reduce heat to low, cover and simmer for 30 - 45 minutes. Stir occasionally.
- Meanwhile, cook rice according to packing directions.
- To serve - add rice to the bottom of each serving bowl and top with finished soup. Stir together and enjoy.
- If you do not plan on using the soup for leftovers you combine the rice and soup in the stock pot before serving although I recommend keeping them separated to avoid a mushy mess.
- Top the soup with croutons, shredded cheese, or crispy onions.