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Epicurious

Vegan Stuffed Pepper Soup

By Karielyn Tillman
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You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.

Recipe information

  • Total Time

    25 minutes

Ingredients

Ingredients

2 cups 365 Everyday Value organic brown rice (cooked)
1 cup organic onion (diced)
3 cloves garlic (freshly crushed)
1 tablespoon 100% pure avocado oil
4 organic roma tomatoes (diced)
1/2 cup organic red bell pepper (diced)
2 tablespoons organic fresh parsley (chopped)
2 tablespoons 365 Everyday Value organic tomato paste
3-4 cups 365 Everyday Value organic vegetable broth
1-2 pinches 365 Everyday Value organic cayenne pepper
1 teaspoon Himalayan pink salt

Preparation

  1. Directions

    Step 1

    Prepare the rice:  prepare and cook (2) cups of brown rice, according to your preferred method or package instructions.

    Step 2

    Prepare the veggies:  dice the onions, red bell peppers and tomatoes; chop the fresh parsley.

    Step 3

    Add the avocado oil, diced onions and garlic to a medium sized pot and sauté on medium/high heat for about 2 – 3 minutes, or until the onions are soft.

    Step 4

    Add the bell peppers, tomatoes, parsley, Himalayan pink salt, cayenne pepper, tomato paste, veggie broth and cooked rice; simmer uncovered on low/medium heat for 10 – 15 minutes, stirring occasionally.  Adjust the seasonings to your preference and veggie broth to get the consistency you prefer.

    Step 5

    Optional:  Garnish with extra chopped parsley.

TagsSoupSoup/StewBrown RiceRiceRice & GrainsOnionRoot VegetableVegetableTomatoMainVeganDairy FreeGluten FreeNut FreeVegetarianWeeknight MealsSimmerSponsor

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