Delicious and fulfilling! This vegetarian unstuffed pepper soup will keep you warm and cozy this 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)
Stuffed peppers are a favorite in my household! Not sure if we love them for the convenience, simplicity, or taste. Ok, all of the above! Most ingredients (excluding fresh bell peppers) are in your pantry already. Whole grain? Check. A can of diced tomatoes and/or beans? Check. Onion? Check. Throw in any leftover vegetables and your favorite spices and you're all set!
Unstuffed Pepper Soup Recipe:
While scrolling through my Pinterest feed, I noticed a lot of mouth-watering recipes for stuffed pepper soup. Most of the ingredients included ground beef or turkey, which sounded delicious but wouldn't be useful for some of my family members. I chose quinoa and mushrooms for protein sources and texture while I experimented with my stuffed pepper soup version.
- For those who are gluten-sensitive, this 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? Try it with 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 winter!
If you tried this recipe, I'd love to hear your thoughts!
PrintVegetarian Unstuffed 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
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).
