Vegetarian Stuffed Pepper Soup Stovetop
Cozy Up with Vegan Stuffed Pepper Soup!
Craving the comforting flavors of stuffed peppers but want a quicker, easier weeknight meal? Look no further! This Vegan Stuffed Pepper Soup delivers all the deliciousness of the classic dish in a warm, hearty, and satisfying soup. It’s packed with flavor, incredibly easy to make, and perfect for a chilly evening.
This isn’t your average soup. We’ve taken the traditional stuffed pepper components – rice, vegetables, and savory seasonings – and transformed them into a creamy, flavorful broth. The “beefless veggie crumbles” add a hearty texture and satisfying protein boost, making this soup a complete meal. It’s a fantastic way to get your veggies in and enjoy a comforting, plant-based dinner the whole family will love.
What makes this soup special?
- Flavorful & Hearty: A blend of savory spices and hearty veggie crumbles create a truly satisfying soup.
- Easy to Make: Ready in under an hour, this soup is perfect for busy weeknights.
- Vegan & Plant-Based: A delicious and healthy meal that fits a variety of dietary needs.
- Comfort Food Classic: All the flavors of stuffed peppers, reimagined as a cozy soup.
Tips for the Best Vegan Stuffed Pepper Soup:
- Rice Choice: Brown rice adds a lovely texture and nutty flavor, but you can substitute white rice if preferred. Adjust cooking time accordingly.
- Spice it Up: Feel free to adjust the amount of red pepper flakes to your liking. A pinch of cayenne pepper also adds a nice kick.
- Veggie Variations: Get creative with your vegetables! Add diced zucchini, carrots, or mushrooms for extra flavor and nutrients.
- Make it Creamy: For a richer, creamier soup, blend a portion of the soup with an immersion blender before serving.
Frequently Asked Questions:
Q: Can I make this soup gluten-free?
A: Yes! Ensure your veggie crumbles and vegetable broth are gluten-free.
Q: Can I use a different type of rice?
A: Absolutely! White rice, quinoa, or even barley would work well in this soup.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for freezing?
A: Yes, it freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 2 months.
Q: What can I serve with this soup?
A: A side of crusty bread for dipping, a fresh green salad, or vegan cornbread would be perfect accompaniments.
Enjoy this delightful and comforting Vegan Stuffed Pepper Soup – a perfect meal for any time of year!
Vegan Stuffed Pepper Soup
Ingredients
- 1 cup brown rice
- 1/2 cup water
- 1 medium onion cubed
- 2 tsp garlic
- 1 medium bell pepper green or red, diced
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 1 pkg beefless veggie crumbles frozen
- 1 can crushed tomatoes 28oz
- 6 cups vegetable broth
- 1 tbsp tomato paste
Instructions
- Cook the brown rice in the instant pot. Spray the inner pan of the Instant Pot with spray oil to help reduce sticking. Add 1 cup of brown rice and 1 1/4 cup of water. Secure the lid, set the valve to seal, and use the rice setting. After the cooking process is done, allow to natural release for 10 minutes. If you do not have an Instant pot, follow the directions on the package for stovetop cooking.
- In a large dutch oven or soup pot add the cubed onion and 1/2 cup of water, saute until translucent.
- Add the 2 teaspoons of garlic and saute for 1 minute.
- Add the bell pepper, paprika, oregano, red pepper flakes, and black pepper. Saute for 2 minutes.
- Add the frozen beefless veggie crumbles and cook for 5 minutes on medium heat.
- Add the crushed tomatoes, vegetable broth, and tomato paste. Bring to a boil.
- When boiling, reduce heat and simmer for 20 minutes.
- Add the cooked rice and cook for another 5 minutes.
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