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!
Lately I've been falling in love with simple cooking again. Of course, I love to sprinkle in some fun new ingredients, like my Vegan Orange Chicken. But on a day to day basis, I'm going back to the basics and using simple and delicious things.
This soup is (mostly) that. It has garlic, onion, bell peppers, serrano (for some kick), spices, soy "beef" crumbles, soy sauce, tomato paste, crushed tomatoes, broth and rice. You can easily swap the soy crumbles with cooked lentils. And you can always add more veggies, depending on what you have on hand. This soup is versatile, and most importantly, delicious.
How to make Vegan Stuffed Pepper Soup
Start out by cooking yellow onion, garlic, bell peppers, serrano and spices in some olive oil. Stir frequently until the veggies are tender and they start to release their natural juices. Add in the soy crumbles (or cooked lentils), soy sauce (or tamari) and tomato paste. Cook down for another few minutes, until everything is incorporated and smelling good.
Pour in a large can of crushed tomatoes & broth. Give everything a stir and bring the soup to a boil. Cover partially, lower the heat and simmer for 25-30 minutes.
Finish it off
Once the soup has finished simmering, add cooked rice to the pot. You want to use rice that is already cooked so that it doesn't soak up all of the broth. Give it one last stir and a taste. Add salt if needed and you are ready to eat.
When it comes to topping this soup you have lots of options!
- Sliced avocado
- Green onion
- Cilantro
- Parsley
- Tortilla strips
- Corn chips
- Vegan sour cream
- Sliced peppers
- Red pepper flakes
- Lime wedges
Choose your favorites and grab a spoon. This soup is great the day of, but also makes amazing leftovers! You can freeze it for easy dinners or on-the-go lunches.
Need more recipe inspo? Check these out:
Vegan Stuffed Pepper Soup
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
- ½ 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
- Sliced avocado
- Green onion
- Cilantro
- Parsley
- Tortilla strips
- Corn chips
- Vegan sour cream
- Sliced peppers
- Red pepper flakes
- Lime wedges
Nutrition
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Beth
Made it, loved it! Great recipe. I only put a hint of rice in & used vegan beef broth rather then chicken. Also I used cayenne for a little zip. Really yummie soup!
Rene
So glad you liked it! Love the idea of using vegan beef broth!
Megan
There is so much depth of flavor in this soup!
Rene
So glad you enjoyed it Megan!
Hilde
Easy to make, wonderful to eat 🙂
I added crispy lettuce and sweet corn.
Great winter comfort food.
Nancy Dieli
I just made this in the InstaPot and it is sooo delicious! I made a couple of adjustments for the InstaPot: I used ¾ cup of uncooked brown rice and increased the water and stock by about 2 cups. I also used ½ cup of uncooked brown lentils instead of the vegan beef. I cooked it for 25 minutes and it was perfect!! This is the perfect hearty soup/stew for chilly weather! Thank you, Rene for another amazing recipe!