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vegetarian stuffed pepper soup - featured image

Vegetarian Stuffed Pepper Soup: Easy Hearty Brown Rice

  • Author: SOFIA
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

A hearty, one-pot vegetarian soup that captures the flavors of stuffed peppers with brown rice, black beans, and warm spices. It’s easy to make, freezer-friendly, and perfect for busy weeknights.

Ingredients

Scale
  • 6 cups vegetable broth (low-sodium recommended)
  • 1 large yellow onion, diced
  • 3 medium bell peppers (mixed colors), diced
  • 4 cloves garlic, minced
  • 1 cup long-grain brown rice, uncooked
  • 1 can (15oz) black beans, drained and rinsed
  • 1 can (14.5oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Dice the onion and bell peppers, mince the garlic, and measure out the spices.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  3. Add the diced onion and cook for 3-4 minutes until softened. Add the bell peppers and cook for 2 more minutes.
  4. Add the garlic, cumin, chili powder, and coriander. Stir constantly for 1 minute until fragrant.
  5. Pour in the diced tomatoes (with juices) and vegetable broth. Scrape up any browned bits from the bottom of the pot. Add bay leaves and bring to a boil.
  6. Stir in the uncooked brown rice. Reduce heat to low, cover with a lid (slightly ajar), and simmer for 30-40 minutes until rice is tender and soup has thickened.
  7. Stir in the drained black beans and heat through for 2-3 minutes. For thicker soup, mash a cup of beans against the side of the pot.
  8. Remove from heat and discard bay leaves. Stir in fresh lime juice. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh cilantro and optional toppings like cheese, avocado, or sour cream.

Notes

Brown rice takes time to cook; do not rush it on high heat. Toasting spices in oil enhances flavor. Fresh lime juice is crucial for brightness. The soup thickens as it sits; add broth or water when reheating. It freezes well for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 6
  • Sodium: 650
  • Fat: 5
  • Saturated Fat: 0.5
  • Carbohydrates: 45
  • Fiber: 9
  • Protein: 12

Keywords: vegetarian soup, stuffed pepper soup, brown rice soup, one pot meal, healthy dinner, gluten-free, freezer friendly, weeknight dinner

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Find it online: https://cookazu.com/vegetarian-stuffed-pepper-soup-easy-hearty-brown-rice/