I am not a one bowl of soup kind of girl.
I’m one of those girls who watches her husband in disbelief who is still on his second bite because all the crackers he has added to his soup are stuck on the roof of his mouth like peanut butter.
I’m one of those girls who pretend like they’re getting up for more water, but sneakily bring my bowl with me, only refilling it up again halfway — only to return two more times because hey, I love soup season.
Like reaallly love soup season. In fact, if there’s one thing I love most about Fall, it’s probably soup. Unless we’re not talking about hot coffee, tall boots, scarves, pumpkin, or hot oats. Then, I love soup the most.
I don’t even care that you’re telling me that Fall doesn’t start until next Friday. Have you been to Chicago? This coming from the girl who told you about how it was 87 and humid three days ago who is also going to now tell you that it is currently 45 degrees outside. Yeah. I know.
Soup never gets old to me. In fact, I usually make one pot a week from September through March so I can “mmmm” and burn the roof of my mouth because I get a little overzealous with my slurps at lunchtime. Don’t mind the teacher’s lisp children — let’s all blame the soup.
The best part about this particular soup is it is a cop out of a recipe that I usually take over an hour to prep and make — lentil stuffed peppers. The fact that I can throw this soup on the stove in ten minutes to then have time to do other chores is probably the best thing ever. Not to mention that the bitterness of the green pepper, the sweetness of the tomatoes, and the fullness factor of the lentils all work together to crate a soup that is satisfying… and will only make you want at least three bowls at a time.
Serves: 4-6 depending on your soup appetite
Prep Time: 10 minutes
Cook Time: at least 30-45 minutes
Total Time: 40-55 minutes
- 1 cup dried lentils
- 1/2 cup uncooked brown rice
- 3 green peppers
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp. olive oil
- 2 cans diced tomatoes
- 4 cups vegetable broth
- 2 tsp. basil
- 2 tsp. oregano
- 1 tsp. garlic powder
- salt and pepper to taste
Directions: Begin by heating the olive oil in a large Dutch oven over medium high heat, adding your onion and garlic when hot enough. Cook your onion and garlic until translucent (~5 minutes) and add your green pepper, diced tomatoes, vegetable broth, brown rice, and lentils. Give your stoup a stir until all the ingredients are combined, and then add your spices. Cover and lower the heat to simmer for at least 30-45 minutes, stirring occasionally. Ladle up and enjoy!
I think we should have a soup party. Like we all bring our favorite soups, line them up, and take bowls of our favorite. Doesn’t that sound like fun? Although you’ll have to watch out for me. I’m a soup hoarder — and I’m likely to puff up like a balloon based on the sodium content of my 25 bowls of soup I would eat.
It’s probably a good thing we live so far away (I’m just joking.) — but, if we could have a soup party, what kind of soup would you bring?