Vegetarian Stuffed Pepper Soup
This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! Full of flavor and loaded with vegetables, this chunky veggie and rice soup is vegan + gluten-free.Recipe yields approx. 10 cups of soup or 4-5 bowls.
Nutrition Facts
Ingredients
Instructions
Cook rice via package directions for your preferred method. I skipped my usual stove top rice method and made mine in my Instant Pot using the rice button. Either way works great!
Next chop your veggies and peel and mince your garlic.
In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.
Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
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Continue Reading at Peasandcrayons →Chef's Notes
* Keep a little extra broth or tomato sauce on hand to thin the soup if desired. You can make this soup on the chunkier side as written (it's almost like a veggie + rice casserole or a big ole pot of stew - love it so!) or thin it out with extra tomato sauce and broth. If you thin the soup just be sure to taste as you go and add extra salt, pepper, and spices to make up for the extra liquid. Easy peasy!
TASTY TOPPING IDEAS:
sour cream (my favorite!!!) vegan or regular
chopped bell pepper
chopped/sliced jalapeno
fresh diced tomato
fresh parsley or scallions
crunch corn chips (like Fritos)
grated cheddar cheese (skip if vegan)
Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed and enjoy!
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Reviews from the Original Source
I found this recipe a couple of months ago and literally make it exactly as its written, except I add a bit of Gardein beefless crumbles for some extra texture. It's SOOO delicious!! I put it over rice, baked potato, or alone with crusty bread.. Thank you!! :)
I've made this soup so many times, for vegetarians and meat-eaters alike, and it's been a hit every time! Super forgiving and flexible recipe. One of my favorites for this time of year!
Delicious!! Thank you for such a tasty recipe. Our whole family loved it!
Excellent! Just what I needed this rainy, chilly night. I will make this again.
This was so good! I used the slow cooker, but sauteed the onions, peppers, and garlic first before putting them in the slow cooker. I also added a box of frozen spinach. It was really delicious and colorful!
This recipe has become a staple on our dinner table! So flavorful and delicious... MUST TRY!
My husband really loves stuffed peppers so I had a feeling he'd like a soup version. He loved it. Thank you for sharing.
This recipe has become a staple for my family! I don't have many staples, bc I love to try new recipes. But this one is one to get excited about dinner!
Note: Once I had to substitute regular lentils bc the store was out of red lentils. It was still yummy, but red lentils made a huge difference in the taste (in my opinion). Made it taste creamier.
Hope you try this, bc it's so good! Thanks for sharing! :)
This has quickly become a staple in my house. I substitute Crumbles for Lentils and it's so very delicious!!
This is absolutely delicious! I am not vegan, so I added a bit of cheddar cheese. This will be a regular dish for me!
This was great - perfect amount of spice. I will make this again!
This was absolutely delicious! Will definitely make again!!
I love this recipe! It's so colorful and delicious! I sometimes add beans and quinoa for extra fiber and protein. Green onions and avocado are great toppings with it. It also freezes great!
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