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Stuffed Pepper Soup

Vegan Stuffed Pepper Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This vegan stuffed pepper soup is packed with protein and filled with flavor! We used textured vegetable protein in place of ground beef for a hearty soup that is completely plant-based.


Units Scale
  • 1 cup uncooked white or brown rice
  • 1 cup Textured Vegetable Protein (TVP)
  • 4 cups vegetable broth, divided
  • 1 tablespoon olive oil
  • 1 small yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 10oz can diced tomatoes with green chilies
  • 14.5 oz can fire-roasted diced tomatoes
  • Salt to taste


  1. Cook rice according to package directions and set aside.
  2. Heat 1 cup of broth until simmering.
  3. Add the broth to the TVP and set it aside.
  4. In a large pot, heat the olive oil over medium heat for 30 seconds
  5. Add the chopped onion and bell pepper and cook for 5 minutes, stirring occasionally.
  6. Add the garlic, paprika, and cumin and cook for 1 minute.
  7. Add the TVP, diced tomatoes, vegetable broth, and oregano and simmer for 15 minutes.
  8. Stir in cooked rice and continue to cook for 10 minutes until heated through.
  9. Generously add salt to taste.