"A hearty, zesty, comforting soup. Spiced just right."
Vegan stuffed pepper soup
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- Recipe Card
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoon olive oil
- 1 pkg Beyond "ground"
- 1 chopped yellow onion
- 3 cloves minced garlic
- 1 teaspoon dried oregano
- 2 chopped green bell peppers
- 1 chopped tomato
- 1 tablespoon liquid aminos/ gluten free soy sauce
- 2 teaspoon apple cider vinegar
- 1 big pinch of italian or soffrito seasoning
- 1 28-ounce can crushed tomatos
- 4 cups veggie stock
- 3/4 cup wild rice
- to taste salt and pepper
Method
Step 1
Heat olive oil in a large pot. Add beyond (or other chosen vegan ground meat alternative) and brown on all sides, breaking up with wooden spoon. Remove from pot and set aside.
Step 2
Heat additional olive oil in same pot if needed. Add onion and garlic, cook until fragrant and onion is slightly translucent. Sprinkle in oregano.
Step 3
Add green bell pepper, and cook until softened a bit. (about five minutes) then add tomato.
Step 4
Add soffrito or italian seasoning, liquid aminos, and apple cider vinegar. Stir to bring everything together.
Step 5
Add crushed tomato, and veggie stock, salt and pepper. Bring to a boil.
Step 6
Return meatless grounds to pot, and reduce to simmer. Cook, covered for about 20 minutes, until all veggies have softened and soup has thickened up a little. Taste, and add additional salt and pepper or ACV if needed. (ACV will add additional acidity, if you want a little more zing!)
Step 7
Add uncooked wild rice. Cover, and cook for an additional 10-15 minutes until rice is tender.
Step 8
Serve hot, and enjoy!