Jessica in the Kitchen · by Jessica from Jessica in the Kitchen

Vegan Stuffed Pepper Soup

Name: Vegan Stuffed Pepper Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6, 6 servings
Cuisine: american
Ingredients: 1 cup raw walnuts (soaked overnight or in boiling water for 10 minutes, drained – 120g); 2 tablespoons oil (divided – 30mL); 2 tablespoons water (30mL); ½ medium onion (diced – 60g); 3 cloves garlic (peeled and minced – 9g); 2 tablespoons soy sauce (30mL); ½ teaspoon liquid smoke (or extra soy sauce – 2.5mL); ½ teaspoon chili powder (1.5g); 1 teaspoon garlic powder (3g); ½ teaspoon paprika (1g); ½ teaspoon cumin (1g); ½ teaspoon sea salt (3g); ½ teaspoon ground black pepper (1g); 1 ½ cups cooked black beans (about 1 can – 260g); 1 tablespoon olive oil (15mL); 1 small yellow onion (chopped (about 1 cup) – 150g); 1 green bell pepper (diced – 120g); 2 cloves garlic (minced – 6g); 1 28-ounce can diced tomatoes (794g); 1 15-ounce can tomato sauce (425g); 3 cups vegan broth (720mL); 2 ½ tablespoons chopped fresh parsley (plus more for garnish – 10g); 2 teaspoons Italian seasoning (4g); Salt and freshly ground black pepper (to taste); 1 cup cooked long-grain white rice (200g); Grated vegan Cheddar cheese and extra chopped parsley (optional)

NUTRITION · PER SERVING60M COOK

CAL 19%·PRO 22%

CARBS 37G40% OF CAL

9G FIBER18G OTHER11G TOTAL SUGAR

FAT 23G54% OF CAL

2G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A satisfying vegan soup with walnut-based meat substitute, black beans, green peppers, and rice in a tomato broth. It's hearty and warming with savory spice notes. Ideal as a vegetarian main course.

mainamericansoupbeansvegetarian

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Ingredients

serves 6

1 cup raw walnuts (soaked overnight or in boiling water for 10 minutes, drained – 120g)
2 tablespoons oil (divided – 30mL)
2 tablespoons water (30mL)
½ medium onion (diced – 60g)
3 cloves garlic (peeled and minced – 9g)
2 tablespoons soy sauce (30mL)
½ teaspoon liquid smoke (or extra soy sauce – 2.5mL)
½ teaspoon chili powder (1.5g)
1 teaspoon garlic powder (3g)
½ teaspoon paprika (1g)
½ teaspoon cumin (1g)
½ teaspoon sea salt (3g)
½ teaspoon ground black pepper (1g)
1 ½ cups cooked black beans (about 1 can – 260g)
1 tablespoon olive oil (15mL)
1 small yellow onion (chopped (about 1 cup) – 150g)
1 green bell pepper (diced – 120g)
2 cloves garlic (minced – 6g)
1 28-ounce can diced tomatoes (794g)
1 15-ounce can tomato sauce (425g)
3 cups vegan broth (720mL)
2 ½ tablespoons chopped fresh parsley (plus more for garnish – 10g)
2 teaspoons Italian seasoning (4g)
Salt and freshly ground black pepper (to taste)
1 cup cooked long-grain white rice (200g)
Grated vegan Cheddar cheese and extra chopped parsley (optional)

At a glance

PER SERVING · TIME 60M

CAL 19%·PRO 22%

CARBS 37G40% OF CAL

9G FIBER18G OTHER11G TOTAL SUGAR

FAT 23G54% OF CAL

2G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 40m
Sodium: 1277mg
Total sugar: 11g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 890mg
Calcium: 102mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 1277MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegan Stuffed Pepper Soup

Nutrition & ingredients

Ingredients

At a glance