Vegan Stuffed Pepper Soup
Warm, hearty, and completely plant-based, this Vegan Stuffed Pepper Soup is a delicious twist on the classic comfort food. Featuring vibrant red and green bell peppers, diced carrots, celery, and aromatic garlic, this soup is brimming with wholesome flavors and textures. The addition of cooked brown rice provides a satisfying, hearty bite, while canned tomatoes, tomato sauce, and vegetable broth create a rich, savory base. Seasoned with dried oregano, basil, paprika, and a touch of black pepper, each spoonful delivers robust taste and cozy vibes. Ready in under an hour, this one-pot wonder is perfect for busy weeknights or weekend meal prep. Serve it piping hot and garnish with fresh parsley for a vibrant finish. Keywords: vegan stuffed pepper soup, plant-based soup, hearty vegan recipes, easy vegan dinner, one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 cups cooked brown rice
- 28 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 0.25 cup fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the cooked brown rice, diced tomatoes with their juices, tomato sauce, and vegetable broth.
Add the dried oregano, dried basil, ground paprika, salt, black pepper, and bay leaf. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.
Remove the bay leaf before serving.
Taste and adjust seasoning if necessary. You can add more salt or pepper to preference.
Serve hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7166 mg | 312% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 72.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5749 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
