Stuffed Pepper Soup

2 tbsp olive oil

One package Impossible beef (or substitute brown lentils)

2 leeks, chopped or one large yellow onion, diced

1 cup fennel, chopped

2 cups chopped spinach

2 green bell peppers, diced (fresh)

1 cup chopped fire roasted red bell peppers (jar)

1 1/2 cups long grain rice

64 ounces vegetable broth + 32 oz water

6 oz tomato paste

6 cloves roasted garlic, chopped or 1 tbsp minced garlic

1 tbsp chopped italian parsley

1 tsp fennel seeds

1 tbsp dried oregano

1 tbsp smoked paprika

Salt to taste

Combine olive oil, vegetables, garlic, seasonings and impossible beef in soup pot. Sautee until vegetables soften. Add broth, water, rice, and tomato paste. Simmer until it’s delicious and your house smells wonderful. Adjust seasonings to taste. Serve hot.