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A delicious and fulfilling stuffed bell pepper soup! This vegetarian recipe for an unstuffed pepper soup will keep you warm and cozy all fall and winter season!
What You'll Need:
- Bell Peppers
- Quinoa or rice
- Beans
- Onion
- Mushrooms
- Tomatoes (fresh or canned)
- Shallots
- Olive oil
- Spices: Garlic Powder, paprika
- Vegetable Broth
- Parmesan Cheese (vegan cheese if vegan or dairy-sensitive)
How to Make Unstuffed Pepper Soup:
In a large pot, heat olive oil on medium heat. Sauté the shallot (or onion), mushrooms, and pepper for 5 to 7 minutes, or until the shallots become translucent and the vegetables are slightly softened.
Add the quinoa, spices, and parsley. Saute for 1 to 2 minutes.
Pour in the tomatoes and broth and bring to a simmer for 15 to 20 minutes.
Pour the soup into serving bowls and top with cheese and additional parsley (optional).
Variations:
- For those who are gluten-sensitive, this stuffed bell pepper soup recipe is gluten-free! If you prefer an alternative to quinoa, try brown rice.
- If you prefer a vegan version, substitute dairy-free cheese for the parmesan or even try a little bit of nutritional yeast (an excellent source of B12).
- Wanting real meat or a meatier texture? Try it with imitation ground meat, ground turkey, chicken, or top sirloin beef (leaner versions). Just saute the meat before simmering with broth and cook to an internal temperature of at least 165 degrees F.
For other soups to try, I think you will enjoy my other soup recipes!
Hope you enjoy this cozy soup this fall and winter!
If you tried this recipe, I'd love to hear your thoughts!
PrintStuffed Bell Pepper Soup
A delicious and fulfilling unstuffed pepper soup that tastes just like the popular dish using quinoa and mushrooms!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 tablespoon olive oil
2 shallots (or one medium yellow onion), finely chopped
8 ounces mushrooms, finely chopped
1 medium green bell pepper, finely chopped
1 ½ cups uncooked quinoa, rinsed and drained
1 15oz can diced tomatoes, no salt added
1 teaspoon smoked paprika
½ teaspoon garlic powder, optional
¼ cup fresh parsley, chopped
6-8 cups No Chicken vegetarian broth, low sodium
¼-½ cup parmesan cheese, shredded
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Instructions
In a large pot, heat olive oil on medium heat. Saute the shallot (or onion), mushrooms, and pepper for 5 to 7 minutes, or until the shallots become translucent and the vegetables are slightly softened.
Add the quinoa, spices, and parsely. Saute for 1 to 2 minutes.
Pour in the tomatoes and broth and bring to a simmer for 15 to 20 minutes.
Pour the soup into serving bowls and top with cheese and additional parsley (optional).
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