No-Chop Stuffed Pepper Soup

Ingredients

6 cups veggie broth
1 cup brown lentils
1 cup instant (parboiled) brown rice
2 15 oz. cans tomato sauce
1 15 oz. can petite diced tomatoes
2 tablespoons Italian seasoning
1 tablespoon WYW Nooch
2 teaspoons WYW Date Powder
1-2 teaspoons garlic powder
1/4 teaspoon crushed red pepper
2 10-12 oz. bags frozen seasoning blend (onions, celery, bell pepper, and parsley)

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Method

In a large stock pot or dutch oven, add the veggie broth and bring to a boil. Stir in the lentils and bring the pot to a simmer. Allow the lentils to cook for 10-12 minutes.

Once the lentils are tender, add the instant rice and simmer for another 10 minutes.

Then add the remaining ingredients and mix well. Bring back to a boil and reduce to a simmer. Allow everything to cook together for 10-15 minutes.

Serve and enjoy!