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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!

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 Stuffed Pepper Soup

Servings: 10 cups
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 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!
4.91 from 11 ratings

Ingredients

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
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

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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