This soup is VERY good and is vegan friendly.  My mother-in-law made some for me when I had mt last baby and froze a batch too.  It's a keeper.


Ingredients

1/2 cup chopped onions , or more, to taste
1 cup red bell peppers chopped
1 Tbsp Olive Oil
3 tsp Garlic, minced (or to taste)
5 cups tomatoes, diced, peeled, no salt added (three 14 oz cans)
5 cups water
4 tsp soup bouillon cubes (vegetable based, low sodium)
1/8 tsp pepper (red or cayenne)
1/8 tsp black pepper
1/3 rice
1/3 chunky peanut butter


Instructions


Saute onions, peppers and garlic in oil until just beginning to brown.


Add all other ingredients EXCEPT rice and peanut butter.


Add rice and simmer for 10 to 15 minutes, until rice is tender.


Add peanut butter and mix until it is completely dissolved and smooth.  Garnish with green onions.
 


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    About Me
    Amber Gurr

     I was first introduced to yoga in 2001 and quickly fell in love.  In 2004, I completed my 500 hour teacher training with D'ana Baptiste and have done annual trainings since that time with notable teachers such as Mark Whitwell, David Williams, Baron Baptiste and Rolf Gates.  I love teaching and I love seeing yoga bless both the physical and spiritual aspects of people's lives.

    I have a husband and 4 little boys, ages 9, 3, 2 and 0 that keep me busy and playing.  I decided that now is the time for me to be home with my family so now I just sub a yoga class here and there.    I also am a nutritional herbalist, herbalist, doula, have an Associates degree in music,  teach piano and do some energy readings and healing here and there. 

    I am excited to share some of the tid bits of truth that I have come across that have shaped my life thus far and hope that this sharing  will assist many others in their journey.

    Namaste!
heal strengthen renew