Stuffed Pepper Soup
Perfect for a weeknight meal, this stuffed pepper soup requires just a quick morning prep.
Equipment
- Instant pot or large skillet
- Instant pot or slow cooker
Ingredients
- 1 package veggie ground crumbles vegan
- 1 each onion medium, peeled and diced
- 3 each green bell peppers medium, diced
- 1 tablespoon olive oil extra virgin
- 14.5 ounces diced tomatoes undrained
- 15 ounces tomato sauce
- 3 cup vegetable broth beef style preferred
- 1 cup brown rice cooked
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Instructions
- In a large skillet, brown onion and veggie crumbles in olive oil over medium heat until onions are translucent and crumbles are warmed through. Note: If you're using your Instant Pot for slow cooking, you won't need to dirty and extra skillet. Just use the saute setting!
- Now, transfer onions and crumbles to a slow cooker. Then add all remaining ingredients.
- Next, cover and cook on low for 6 to 8 hours.
- Dinner's ready! Serve your stuffed green pepper soup with a sprinkle of vegan parmesan and a slice of warm, crusty bread. Enjoy!
Nutrition
Calories: 189kcalCarbohydrates: 28gProtein: 10gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 819mgPotassium: 423mgFiber: 4gSugar: 5gVitamin A: 482IUVitamin C: 9mgCalcium: 35mgIron: 4mg
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