Craving a warm, comforting bowl of soup that’s both hearty and healthy? Look no further than this delightful Unstuffed Bell Pepper Soup! Bursting with vibrant flavors and packed with nutritious ingredients, this vegan recipe is a game-changer for your weeknight dinners. In just 40 minutes, you can whip up a satisfying meal that will leave you feeling cozy and satisfied. Ready to discover a delicious twist on a classic dish? Let’s dive into this easy-to-follow recipe that will have your taste buds dancing!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 bell peppers, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the bell peppers, chop the onion, and mince the garlic. Rinse the quinoa under cold water to remove any bitterness.
- In a large pot or Dutch oven, heat a splash of vegetable broth or water over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced bell peppers to the pot and cook for another 5 minutes, stirring occasionally until they start to soften.
- Pour in the can of diced tomatoes (with their juices) and the rinsed quinoa. Stir everything together to combine.
- Add the vegetable broth to the pot, followed by the Italian seasoning, salt, and pepper. Stir well to ensure all ingredients are evenly distributed.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the quinoa is cooked and the bell peppers are tender.
- Once cooked, taste the soup and adjust the seasoning if necessary. You may want to add more salt, pepper, or Italian seasoning according to your preference.
- Serve the soup hot, garnished with fresh herbs if desired. Enjoy your delicious and hearty unstuffed bell pepper soup!
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the quinoa ahead of time. This will streamline the cooking process and make it even quicker to get dinner on the table.
- Customize Your Veggies: Feel free to add in other vegetables you have on hand, such as zucchini, corn, or carrots. This soup is versatile and can be tailored to your taste!
- Adjust the Spice: If you like a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the pot for an extra kick.
- Herb it Up: Fresh herbs like basil or parsley can elevate the flavor of your soup. Sprinkle some on top before serving for a fresh touch.
- Leftover Love: This soup stores well in the fridge for up to 3 days, and the flavors only get better! Reheat and enjoy for a quick lunch or dinner.
- Freezing Tips: If you want to make a big batch, this soup freezes beautifully. Just make sure to cool it completely before transferring to airtight containers.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
