A short cut to your classic stuffed peppers but quicker and easier without sacrificing any of the amazing flavor at all. 1-Pot awesomeness!
Traditionally made with ground up animal parts (Yikes) and white rice, we are making this soup cruelty-free without meat and actually healthy, nutritious and good for you. You can literally eat this every day with a chunk of crusty bread If you wanted to.
There’s meaty texture from mushrooms and instead of empty white rice we are using nutty farro grains that are packed with nutrients, tasty and filling.
the bell peppers:
I like to use a colorful mix of bell peppers. If you seem to be fond of just green, or orange or red varieties or even banana peppers, by all means use those. I like the marriage of flavors between the bitterness of the greens and the sweetness of the others.
- You could definitely cook the farro separately here and add it to the soup as you serve it. However, please don’t do that! Here’s why: by cooking the farro together with the bell peppers and leeks it will absorb all that fabulous flavor from the tomato broth and also naturally thicken the soup really nicely. Not to worry, If you like your soup thinner just add some extra veggie stock before serving.
- Don’t have any farro? No problem, use barley or protein packed quinoa instead. For a gluten-free rice version just remember to adjust the cooking time according to the type of rice and package directions. It would be a lot like what I did here with the Unstuffed Cabbage Roll Soup where I used brown rice and soy curls. Out of this world drizzled with some vegan sour cream by the way.
This Stuffed Pepper Soup Is Everything:
Perfect for a Crowd.
As always please report back if you give this recipe a go, snap a photo and tag me with #VeggieSociety on Instagram, it always brightens my day ~ Florentina Xo’s
How To Make Vegan Stuffed Pepper Soup Video:
Vegan Stuffed Pepper Soup
- 3-4 bell peppers -diced
- 1 medium leek
- 1 carrot -diced
- 1 celery rib -diced
- 8 oz baby bella mushrooms -chopped
- 1.25 cups farro
- 15 oz San Marzano Tomatoes (lightly crushed)
- 6-8 cups veggie stock (salt free)
- 4 cloves garlic -minced
- 2 leaves bay
- 2 tsp onion powder
- 2 tsp sweet paprika
- 1 pinch red pepper flakes (or to taste)
- 1/3 cup flat leaf Italian parsley (roughly chopped)
- 1 tsp apple cider vinegar (optional)
- 1 pinch sea salt -to taste
- freshly cracked black pepper (for serving)
- Slice the leek lengthwise, chop and rinse it well.
- Preheat a heavy stock pot over medium flame. Add a splash of water and the leeks with a pinch of sea salt and saute until wilted.
- Add the carrot and celery and saute a few more minutes until they begin to soften. Add the mushrooms and cook until wilted. Stir in the garlic, bay leaves and spices and toss to coat well.
- Add the bell peppers, tomatoes and 6 cups of the veggies tock and bring to a simmer.
- Stir in the farro, cover with a lid and cook 15 to 20 minutes until the farro is al dente.
- Taste and adjust seasonings with the sea salt. Add more veggie stock at this time to thin out the soup if desired.
- Serve with fresh Italian parsley, extra red pepper flakes, freshly cracked black pepper, slices of red chili pepper and a classic dollop of vegan sour cream.
- Instead of mushrooms you could also use chopped up rehydrated soy curls for extra protein and meaty texture.
- To make it gluten-free replace the farro with quick cook brown rice or quinoa.