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This Vegan Stuffed Pepper Soup is filled with all the things you love about stuffed peppers, but soup-style! A great make ahead lunch or simple dinner | ThisSavoryVegan.com #thissavoryvegan #vegansoup #healthysoupideas

Vegan Stuffed Pepper Soup

Servings: 10 cups
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
This Vegan Stuffed Pepper Soup is filled with all the things you love about stuffed peppers, but soup-style! A great make ahead lunch or simple dinner!
4.91 from 10 ratings
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Ingredients

  • 1 cup rice dry
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 cloves garlic diced
  • 2 red bell peppers diced
  • 1 serrano pepper diced, optional
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 12 ounces vegan beef crumbles* or sub cooked lentils
  • 1 tablespoon low sodium soy sauce or tamari for GF
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes I used fire roasted
  • 4 cups broth I used vegan chicken broth**
  • optional toppings***

Instructions
 

  • Add the rice and water to a pot and bring to a boil. Cover, lower heat and steam until all of the water is absorbed.
  • Meanwhile, heat the olive oil in a stock pot over medium heat. Add the onion, garlic, bell peppers, serrano and all of the seasonings. Cook, stirring frequently, until the veggies are tender and they've started releasing their natural juices (approx. 5-7 minutes).
  • Add the vegan beef crumbles, soy sauce and tomato paste. Stir and cook for another 3 minutes.
  • Pour in the crushed tomatoes & broth and bring to a boil. Once boiling, partially cover, lower heat and simmer for 25-30 minutes.
  • Add in the cooked rice,**** stir and taste. Adjust seasonings if needed and serve hot with optional toppings.

Video

Notes

*I used Trader Joe's Beef Crumbles. I also like Gardein.
**You can get this at Whole Foods or online here.
***Here are some ideas for toppings. Nutrition info doesn't include toppings.
  • Sliced avocado
  • Green onion
  • Cilantro
  • Parsley
  • Tortilla strips
  • Corn chips
  • Vegan sour cream
  • Sliced peppers
  • Red pepper flakes
  • Lime wedges
****The rice will continue to absorb the broth as it sits - leftovers will be more stew-like. If you prefer it more brothy, keep the rice separate and add to individual servings.
Calories: 202kcal, Carbohydrates: 30g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 726mg, Potassium: 563mg, Fiber: 5g, Sugar: 6g, Iron: 3mg
Cuisine: Italian, Mexican
Course: Main Course, Soup
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