Vegan Stuffed Pepper Soup
Warm up this winter with a comforting bowl of vegan stuffed pepper soup. This hearty dish features a vibrant medley of bell peppers, tomatoes, and spices simmered to perfection. Each spoonful is packed with flavor and nutrients, making it ideal for a cozy night in or a gathering with friends. Easy to customize and serve, this soup is sure to become a favorite in your household.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 2 cups mixed bell peppers (red, yellow, green), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 cup quinoa, rinsed
- 1 (15 oz) can kidney beans or black beans, drained and rinsed
- 2 tsp cumin
- 2 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent (about 3-4 minutes).
- Add diced bell peppers, cumin, and paprika; cook until peppers soften (approximately 5 minutes).
- Stir in diced tomatoes and vegetable broth. Bring to a gentle boil.
- Add rinsed quinoa and beans; reduce heat to low. Cover and simmer for about 20 minutes or until quinoa is fully cooked.
- Taste and adjust seasoning as needed before serving hot.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 250
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to customize the soup by adding your favorite vegetables or using different types of beans for added protein. For a thicker consistency, blend part of the soup or add additional veggies.