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    Home

    Vegan Stuffed Pepper Soup

    January 13, 2022 By Rene 9 Comments

    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!

    Jump to Recipe
    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

    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.

    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

    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.

    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

    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.

    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

    Need more recipe inspo? Check these out:

    • Vegan Enchilada Soup
    • Spicy Cabbage Detox Soup
    • Red Curry Noodle Soup
    • 3 Bean Taco Soup
    • Roasted Cauliflower Soup
    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
    Print Pin
    4.91 from 10 votes

    Vegan Stuffed Pepper Soup

    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!
    Course Main Course, Soup
    Cuisine Italian, Mexican
    Keyword fall recipes, healthy dinner, lunch, meal prep, soup, vegan beef, weeknight dinner
    Prep Time 25 minutes
    Cook Time 50 minutes
    Total Time 1 hour 15 minutes
    Servings 10 cups
    Calories 202kcal

    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

    *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.

    Nutrition

    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

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + tag #thissavoryvegan and @thissavoryvegan!

    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 Orange Chicken
    Weekly Vegan Dinner Plan #162 »

    Reader Interactions

    Comments

    1. Diane

      November 15, 2022 at 3:26 pm

      5 stars
      So glad I googled vegan stuffed pepper soup. I found you and this is delicious. My husband said it’s a keeper and it absolutely is. I used chorizo crumbles and it was a perfect cold night comforting soup. I look forward to browsing your site for more recipes 🙂

      Reply
      • Rene

        November 17, 2022 at 3:00 pm

        Yayy! So glad you found me and that you and your hubby enjoyed this!

        Reply
    2. Beth

      April 26, 2022 at 6:39 am

      5 stars
      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!

      Reply
      • Rene

        April 28, 2022 at 5:30 pm

        So glad you liked it! Love the idea of using vegan beef broth!

        Reply
    3. Megan

      February 04, 2022 at 6:10 am

      5 stars
      There is so much depth of flavor in this soup!

      Reply
      • Rene

        February 04, 2022 at 8:35 am

        So glad you enjoyed it Megan!

        Reply
    4. Hilde

      January 19, 2022 at 5:12 am

      5 stars
      Easy to make, wonderful to eat 🙂
      I added crispy lettuce and sweet corn.
      Great winter comfort food.

      Reply
    5. Nancy Dieli

      January 17, 2022 at 7:29 pm

      5 stars
      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!

      Reply
      • Caresse

        October 18, 2022 at 9:08 am

        4 stars
        Delicious- also, made in my instant pot using green bell peppers, brown rice & sprouted lentils. Topped with fresh parsley- perfect and stick to your ribs. I will definitely make this again

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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