Easy Deconstructed Stuffed Pepper Soup | Vegan Oil Free
There aren’t many things that are better than a stuffed pepper, unless of course we are talking about our vegan, salt, oil, and sugar free stuffed pepper soup recipe. This soup has all the amazing flavors of a classic stuffed pepper with half of the work and dishes. This stuffed pepper soup is sure to satisfy your taste buds and your hunger!
So whether you’re craving stuffed peppers or you are looking for a warm and cozy soup on a cold day, this recipe is for you! Let’s get to cooking!
For this recipe you are going to need two cups each of your favorite cooked starches. We often make big batches of our favorite starches at the beginning of the week to add to various recipes. A hack for preparing your starches is to cook them like pasta. Begin by boiling a pot of water, adding the desired amount of the starch you want to use, allow it to simmer for about 15-18 minutes, drain the water, and you are done!
Next, we are going to do some chopping! Chop and dice the onion and the peppers and add to a preheated dutch oven or large pot. You can use whichever bell peppers you want for this recipe, but we only had red and green bell peppers!
Turn up the heat and sauté the peppers and onions. Add a little veggie stock to the pot to prevent the sauté from drying out or sticking. If you prefer to use water when sautéing, that is perfectly fine! Allow the onions and peppers to soften. If you are low on time you can always omit the sauté step as it is not completely necessary.
Once you are done sautéing, it is time to spice it up! Add the Italian seasoning, nutritional yeast, garlic powder (or minced garlic), crushed red pepper (if you like it spicy), some of the vegetable stock, and stir well. You can always switch up this recipe by subbing out the Italian seasoning for a different spice blend like a curry blend or our Fiesta Fire Blend. The possibilities are endless!
Once the contents of the pot begin to dry out, it is time to move on to the next step. Throw in the tomato sauce and the diced tomatoes (including the juice), the starches, and mix well. Allow the contents of the pot to simmer for a few minutes to bring out the flavors. To reach your desired consistency add vegetable stock or water to thin out the soup, stirring well again.
This soup is a great way to get your greens in. While it is still hot, add in fresh kale or spinach and allow it to wilt, and now you've got your greens in! That is all for this super fast and easy stuffed pepper soup, simply serve and enjoy! Let us know how you prepared your stuffed pepper soup in our amazing Facebook Community full of like minded people sharing their journey and recipes!
Stuffed Pepper Soup
Same taste…less time.
- 2 cups cooked lentils
- 2 cups cooked brown rice
- 2 bell peppers (red, green, etc.), diced
- 1 yellow onion, diced
- 1 15 oz. can diced tomatoes
- 2 cans tomato sauce
- 1-2 tablespoons Italian seasoning
- 2 teaspoons garlic powder (or minced garlic)
- 2 cups veggie stock
- 1 tablespoon nutritional yeast
- crushed red pepper (optional)
Batch prep your lentils and brown rice anytime during the week. I like to cook lentils and brown rice just like pasta. I boil the rice for about 30-35 minutes and the lentils for about 15 minutes. An overcooked lentil is nice to thicken up this soup, so you could cook them for 20 minutes.
Next, I like to use a dutch oven on the stove for this soup. Preheat the pot for a few minutes and then dump in the bell peppers and onions. Now you can sauté for a few minutes for a bit of added flavor, or you can just keep on dumping all of the remaining ingredients into the pot and give it a good stir.
Bring the pot to a boil, reduce the heat, and let simmer for about 15 minutes or more. Be sure to stir it once in a while to ensure it's not burning. Serve and enjoy!!
For a pressure cooker version, just throw everything into the pot and cook on high pressure for 3-5 minutes, manual release.