Easy Stuffed Pepper Soup
Stuffed Pepper Soup
By: The Jaroudi Family
Serves 6-8
(I used a 5.5qt stockpot)
Ingredients:
8 oz tempeh crumbled (227 g) or 1-15 oz can bean/lentil of your choice
4 large bell peppers, chopped (615 g)
1 medium onion, chopped (200 g)
24 oz strained tomatoes (680 g)
14.5 oz diced can of tomatoes (Salt-free) (411 g)
4 cups vegetable broth (946 ml)
1 Tbsp white miso paste
1 ½ tsp poultry seasoning
1 tsp dried parsley
Cooked grain of your choice (rice, farro, bulgur wheat, quinoa – etc)
Directions:
1.) In a large stock pot add all the ingredients and cook on medium-high. Bring
soup to a low simmer and cook until peppers are soft (around 20 minutes).
2.) Add cooked grains into the soup pot or with each individual serving.
The soup freezes great!
Download our Easy Stuffed Pepper Soup recipe PDF.
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