Beyond Beef & Vegetable Soup with Brown Rice

1.Cook the brown rice: In a medium saucepan, combine the brown rice with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the liquid is absorbed and the rice is tender. Set aside.

2.In a large Dutch oven or stockpot, heat the olive oil over medium-high heat.

3.Add the Beyond Beef substitute to the pot. Break it up with a spoon and cook until lightly browned, about 5-7 minutes. Drain off any excess liquid if necessary.

4.Add the chopped onion and diced carrot to the pot. Sauté until the onion is translucent and the vegetables begin to soften, about 5 minutes.

5.Stir in the minced garlic and cook for 1 minute until fragrant.

6.Add the ground allspice, coriander, and smoked paprika to the pot. Stir constantly for about 30 seconds to toast the spices.

7.Add the chopped Savoy cabbage. Sauté for 2-3 minutes until it begins to wilt slightly.

8.Pour in the chopped tomatoes (with their juices), tomato sauce, 4 cups of vegetable broth, the bay leaf, salt, and pepper.

9.Bring the soup to a boil, then immediately reduce the heat to low, cover partially, and simmer for 15 minutes to allow the flavors to meld.

10.Remove and discard the bay leaf.

11.Stir the cooked brown rice directly into the soup pot. Allow the soup to heat through for an additional 2-3 minutes.

12.Taste and adjust seasoning (salt and pepper) as needed. Ladle the soup over bowls of the brown rice and garnish generously with fresh chopped parsley before serving.