Vegan Recipes

Vegan Stuffed pepper soup


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 bell peppers (any color), diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup cooked brown rice or quinoa
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, for garnish


  1. Prepare the Vegetables:
    • Dice the onion, bell peppers, carrots, celery, and zucchini.
  2. Cook the Aromatics:
    • In a large pot, heat the olive oil over medium heat.
    • Add the diced onion and cook until it becomes translucent, about 5 minutes.
    • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Add Vegetables:
    • Add the diced bell peppers, carrots, and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
    • Add the diced zucchini and cook for another 2-3 minutes.
  4. Add Liquids and Seasoning:
    • Stir in the diced tomatoes, tomato sauce, and vegetable broth.
    • Add the dried oregano, dried basil, smoked paprika, cumin, salt, and pepper. Stir to combine.
  5. Simmer the Soup:
    • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
  6. Add Cooked Rice/Quinoa and Beans:
    • Stir in the cooked brown rice or quinoa and the black beans. Simmer for an additional 5-10 minutes to heat through and allow the flavors to meld.
  7. Taste and Adjust:
    • Taste the soup and adjust the seasoning with more salt and pepper if needed.
  8. Serve:
    • Ladle the soup into bowls and garnish with fresh parsley or cilantro.
  9. Enjoy:
    • Serve hot, perhaps with some crusty bread on the side.

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