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This vegan stuffed pepper soup has all the flavour you love in stuffed peppers loaded into a hearty & warming bowl of soup!
So let me guess. American Thanksgiving is coming up tomorrow and most of you have probably been pretty busy in the kitchen prepping away to make all sorts of Thanksgiving recipes for tomorrow and now you’re feeling pretty darn lazy to prepare dinner
Don’t worry, I gotchu 😉
Vegan stuffed pepper soup. aka the dinner you never knew you needed on your weekly rotation until now.
This is another one of those
Besides being hella easy this soup also packs some serious stuffed pepper flavour. We’ve got red peppers, (duh) crushed tomatoes, lentils, and brown rice that come together and simmer away into this deliciousness.
A few notes on this recipe:
This vegan stuffed pepper soup is made with simple ingredients that can be modified to your liking. If you prefer green peppers, you can go ahead and use those instead of red peppers. If you prefer white rice, and you can just substitute that for brown rice. The choice is up to you!
As the soup cooks, the rice will absorb more of the liquid. If you leave the soup to simmer for a couple of hours or let it sit overnight, it will thicken up quite a bit. (still totally delicious this way) If you want to thin it out a bit, simply add a little more vegetable broth.
This vegan stuffed pepper soup is:
- Naturally vegan & gluten-free
- Loaded with filling protein & whole-grains
- Easy peasy to make for a simple weeknight dinner
Other soup recipes to try
If you tried this vegan stuffed pepper soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegan stuffed pepper soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main
- Method: Cook
- Cuisine: American
Description
All the flavour you love of stuffed peppers in a SOUP!
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 red peppers, chopped (with seeds & stems removed)
- 3/4 cup short-grain brown rice
- 1 can lentils (14oz)
- 3 tbsp tomato paste
- 1 1/2 cups crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 L vegetable broth
- 1 cup water
- salt & pepper to taste
- Parsley to top
Instructions
- Heat the olive oil in a large pot on medium-high heat
- Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
- Add the rest of the ingredients and stir to combine.
- Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
- Serve with parsley
Notes
If you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 204
- Sugar: 7g
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 34g
- Fiber: 13g
- Protein: 11g
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This soup was delicious! I substituted barley for the rice and it came out great. Thank you for such a good recipe.
Thank you for the review Rebecca! Glad you enjoyed the recipe!
Hi,
I can’t find any canned lentils where I am. Do you think it would work to soak them overnight and just toss them in for the 40 minutes?
Hi Elyssa, in this case I would cook your dried lentils according to package directions and then add them to the soup:)
I made this for dinner tonight and, in all honesty, I didn’t expect it to be anything too amazing because it’s so simple — but it was so, so delicious! The flavor was wonderful and I loved that it is hearty and filling yet still light. It was so good that I had two bowls. Thanks for the recipe!
Thank you for the review Bethany! So happy you enjoyed this recipe 🙂
Hi…. are the lentils raw? Quantity?
Hi Micshellie, the can should be about 14oz and canned lentils are already cooked!
Has anyone ever made this with quinoa I sead or rice? How would that work? I just went to make and realized I’m out of rice.
Hi Amanda! You can definitely replace rice with quinoa in this recipe, however the soup will be a bit less thick as the quinoa will absorb less water!
This soup is perfect for the colder months. So cozy! Favorite savoey recipe!
Thank you Sophie! This is my go-to weeknight lazy dinner soup in the winter 🙂
Hi. This recipe looks great, but how much broth goes into the soup? It is missing from the ingredients list. Thanks.
Hi Melissa, about 1 L (or 4 cups) of broth!
Since some items can be bought in bulk or in bags, it would be more helpful to say 1 cup o4r 7 ounces than 1 can. I never buy canned lentils.
Hi Tim, thank you for your feedback! In the case of this recipe, you’d want to add about 12-14 oz of lentils!
This soup looks super tasty and comforting! Love the close-up. 🙂
Much love, Ela
Thanks so much Ela! It’s one of my new favourites 🙂
Woah this soup is calling me! I LOVE the shot with the ladle, so mouthwatering! It is definitely soup season and I can’t get enough of recipes like this. I love that you added rice too, so hearty! Happy Thanksgiving for tomorrow xo
Thank you Bo! And totally agree, definitely soup season! xx
I made this in the crockpot. 8 hours on low and threw in 2 chicken breasts that I shredded into the soup. I couldn’t find a can of lentils, so I used 6 cups of broth and put uncooked lentils in. It came out delicious! I sprinkled a little Parmesan on top and I can’t wait to have it for lunch tomorrow!
Hi Madeline, sounds delicious! Great to know how this comes out in a crockpot too!