Vegan Stuffed pepper soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 bell peppers (any color), diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup cooked brown rice or quinoa
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Prepare the Vegetables:
   • Dice the onion, bell peppers, carrots, celery, and zucchini.
2. Cook the Aromatics:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and cook until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Vegetables:
   • Add the diced bell peppers, carrots, and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
   • Add the diced zucchini and cook for another 2-3 minutes.
4. Add Liquids and Seasoning:
   • Stir in the diced tomatoes, tomato sauce, and vegetable broth.
   • Add the dried oregano, dried basil, smoked paprika, cumin, salt, and pepper. Stir to combine.
5. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. Add Cooked Rice/Quinoa and Beans:
   • Stir in the cooked brown rice or quinoa and the black beans. Simmer for an additional 5-10 minutes to heat through and allow the flavors to meld.
7. Taste and Adjust:
   • Taste the soup and adjust the seasoning with more salt and pepper if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or cilantro.
9. Enjoy:
   • Serve hot, perhaps with some crusty bread on the side.