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!
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
- avocado, green onion, cilantro, parsley, tortilla strips, corn chips, vegan sour cream, red pepper flakes, lime wedges optional, for serving
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.
- 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