Vegan Stuffed Pepper Soup captures all the comforting flavors of the classic dish in a convenient and delicious soup. This recipe is packed with hearty vegetables, protein-rich beans, and a savory broth that will warm you from the inside out. Whether you’re craving a simple weeknight dinner or a satisfying meal for a chilly evening, this soup is sure to hit the spot.
Why You’ll Love This Vegan Stuffed Pepper Soup Recipe
This vegan stuffed pepper soup is:
- Packed with flavor: The combination of sweet bell peppers, earthy spices, and rich tomato broth creates a depth of flavor that’s simply irresistible.
- Easy to make: This recipe comes together in one pot, making it perfect for busy weeknights. Minimal dishes, maximum flavor!
- Budget-friendly: Using simple, affordable ingredients makes this soup easy on the wallet.
- Customizable: Feel free to add your favorite vegetables or adjust the spice level to your liking.
Vegan Stuffed Pepper Soup Ingredients
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 cup cooked brown rice (or quinoa)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make Vegan Stuffed Pepper Soup
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, red bell pepper, and green bell pepper and cook for another 5 minutes, until the peppers are slightly softened.
Sauteed Vegetables for Soup
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Add the remaining ingredients: Stir in the diced tomatoes, vegetable broth, cooked rice, kidney beans, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
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Simmer for flavor: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for at least 20 minutes, or until the flavors have melded and the vegetables are tender.
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Adjust seasoning: Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or spices to your liking.
Simmering Vegan Stuffed Pepper Soup
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Enjoy!
“Using smoked paprika adds a wonderful depth of flavor to this soup. If you don’t have any on hand, you can substitute it with regular paprika, but I highly recommend trying the smoked variety for that extra something special!” – Chef Anya Green
Tips for the Best Vegan Stuffed Pepper Soup
- Roast your vegetables: For a deeper, richer flavor, try roasting the bell peppers and onions in the oven at 400°F (200°C) for 20-25 minutes before adding them to the soup.
- Use different beans: Feel free to substitute the kidney beans with other beans you enjoy, such as black beans, pinto beans, or chickpeas.
- Make it spicier: Add a pinch of red pepper flakes or a dash of hot sauce to increase the heat level.
- Top it off: Get creative with your toppings! Try adding a dollop of vegan sour cream, a sprinkle of vegan cheese, or some chopped fresh cilantro.
Vegan Stuffed Pepper Soup with Toppings
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Can I use brown rice instead of white rice?
Yes, you can use brown rice instead of white rice. Just be sure to cook the brown rice according to package directions before adding it to the soup.
What can I serve with vegan stuffed pepper soup?
This soup pairs well with a side of crusty bread for dipping, a simple green salad, or a side of roasted vegetables like acorn squash.
Can I use fresh tomatoes instead of canned?
Yes, you can use about 3 cups of chopped fresh tomatoes instead of canned. Just be sure to remove the seeds before adding them to the soup.
How do I store leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop over medium heat or in the microwave.
Flavorful and Satisfying Vegan Comfort Food
This vegan stuffed pepper soup is a delicious and satisfying meal that’s perfect for any night of the week. It’s packed with nutrients, easy to customize, and sure to please even the pickiest eaters. Enjoy the comforting flavors of this classic dish in a convenient and flavorful soup! You can find more delicious and easy vegan dinner recipes on our website.
