4 servings
1.5 tablespoons vegetable oil
12 oz ground meat
1-2 large green bell peppers, chopped
1/2 large onion, chopped
1/4 cup vegan red wine
1.75 cups vegetable broth
1 (10.75-ounce) cans condensed tomato soup, undiluted
1 (14-ounce) can crushed tomatoes
1/2 cups cooked rice
Basil leaves, for garnish (optional)
IN a deep saucepan, heat the oil over medium heat. Add the meat substitute, bell peppers, and onion and cook unti| the meat is no longer pink. Pour in the wine and cook until it evaporates.
STIR in the broth, tomato soup, and crushed tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for at least 30 minutes, stirring occasionally.
ADD the rice and heat through.
DIVIDE the soup among serving bowls, garnish with a sprinkling of rice and a leaf or two of basil, if desired, and serve immediately.