Unstuffed Bell Pepper Soup

8 cups water
3/4 cup long grain brown rice
1 1/2 cups onions, diced
2 tablespoons olive oil
2 large red bell peppers
2 large green bell peppers
2 cups celery, chopped
3/4 cup carrots, diced
3 cloves garlic, minced
2 teaspoons leaf oregano, crumbled
2 teaspoons dried leaf basil, crumbled
1/2 teaspoon ground celery seed
1 (12 ounce) can tomato paste
2 1/2 teaspoons mild chili powder
3 tablespoons tamari
salt

The bell peppers should be 1 1/2 cup diced and 2 1/2 cup chopped into 3/4 inch squares.
Bring water, rice, onion, orlive and diced bell pepper to boil.
Reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste.
Continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked Add chili powder, tamari and salt to taste.
Simmer 5 minutes or until flavors are blended.