Because I had some TVP Italian sausage and brown rice left over from when I made stuffed peppers, I decided to make stuffed pepper soup. I made this with a base of veggies (onions, red bell pepper, mushrooms, celery, carrots, and wrinkly cherry tomatoes) sauteed together in a bit of olive oil and then simmered in chicken-style veggie bouillon. I tossed in some chopped fresh spinach with the TVP sausage and brown rice, heated the whole thing through for a while, and then served it with some of the bread I've already told you about. It turned out to be one of my best meals! I love raid-the-fridge soup.
Oh, nice use of leftovers! Yum.
ReplyDeleteEspecially since brown rice and I are not the best of friends under most circumstances!
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