Vegan Stuffed Pepper Soup

Ingredients:

• 1 cup brown rice, uncooked
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (14 oz) tomato sauce
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the brown rice according to the package instructions. Set aside.
2. In a large soup pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened.
3. Add diced red, green, and yellow bell peppers to the pot. Cook for about 5 minutes until the peppers start to soften.
4. Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir in dried oregano, dried basil, smoked paprika, salt, and pepper. Bring the soup to a simmer.
5. Add the cooked brown rice, corn kernels, and black beans to the pot. Allow the soup to simmer for an additional 15-20 minutes to let the flavors meld.
6. Taste and adjust seasoning as needed. If you prefer a thinner soup, you can add more vegetable broth.
7. Serve the Vegan Stuffed Pepper Soup hot, garnished with chopped fresh parsley.