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Vegan Stuffed Pepper Soup

This hearty Vegan Stuffed Pepper Soup is packed with black beans, walnuts, and fresh vegetables, delivering a comforting and nutritious meal perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Plant-Based, Vegan
Calories: 270
Ingredients Method Notes

Ingredients
  

Walnut-Black Bean Meat
  • 1 cup raw walnuts Add protein and a nutty flavor.
  • 2 tablespoons oil Used for cooking and adding richness.
  • 1/2 cup water Helps to blend and soften ingredients.
  • 1 medium onion Adds sweetness and depth of flavor.
  • 2 cloves garlic Enhances the dish with a fragrant note.
  • 2 tablespoons soy sauce Provides umami for a savory taste.
  • 1 teaspoon liquid smoke Imparts a smoky flavor reminiscent of roasted dishes.
  • 1 tablespoon chili powder Adds warmth and a kick of spice.
  • 1 teaspoon garlic powder Boosts the garlic flavor.
  • 1 teaspoon paprika Contributes mild sweetness and color.
  • 1 teaspoon cumin Introduces earthy flavors to the mix.
  • 1 teaspoon sea salt Essential for seasoning and balancing flavors.
  • 1/2 teaspoon ground black pepper Adds mild spice and depth.
  • 1 can cooked black beans Provides protein and creaminess.
Soup Base
  • 1 tablespoon olive oil For sautéing vegetables and enhancing flavor.
  • 1 small yellow onion Adds more texture and sweetness.
  • 1 medium green bell pepper Contributes freshness and crunch.
  • 1 can canned diced tomatoes Brings acidity and sweetness to the soup.
  • 1 can canned tomato sauce Enriches the soup base.
  • 4 cups vegan broth Forms the nutritious and flavorful soup foundation.
  • 1/4 cup chopped fresh parsley Offers a burst of freshness and color.
  • 1 teaspoon Italian seasoning Blend of herbs for added aroma.
  • 1 cup cooked long-grain white rice Provides substance and heartiness.
  • 1/2 cup grated vegan Cheddar cheese Optional topping for added creaminess.

Method
 

Preparation
  1. Prepare the walnut-black bean meat by adding drained walnuts, 1 tablespoon of oil, and water to a food processor and pulse 10–20 times until finely minced but not mushy.
  2. Heat the remaining 1 tablespoon of oil in a skillet over medium heat.
  3. Add onion and garlic to the skillet, and sauté for about 5 minutes until softened.
  4. Stir in walnut mince, soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt, and black pepper.
  5. Add cooked black beans and cook for another 5 minutes, stirring occasionally. Adjust seasoning, remove from heat, and set aside.
Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped yellow onion and green bell pepper, sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Include diced tomatoes, tomato sauce, vegan broth, chopped parsley, Italian seasoning, and the prepared walnut-black bean meat.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes, seasoning generously with sea salt and black pepper to taste.
Serving
  1. While the soup simmers, cook the rice according to package instructions and fluff with a fork.
  2. Stir cooked rice directly into the soup or place rice into individual bowls and ladle soup over it.
  3. Garnish with grated vegan Cheddar cheese and fresh parsley, if desired.

Notes

This soup is perfect for meal prepping, as it stores beautifully in the fridge for up to 4 days and freezes well for up to 3 months. Feel free to customize the spices and add extra veggies.