Enjoy this hearty and warm stuffed pepper soup with an easy vegan option (and not too spicy!) for your next Sunday dinner.
HEARTY STUFFED PEPPER SOUP INGREDIENTS
- 1 onion, diced
- 2 bell peppers, seeded & diced
- 1 clove garlic, minced
- 1 lb ground turkey or venison (optional)
- 2 cups chopped mushrooms
- 1 cup red kidney beans
- 1 cup cooked rice
- 1 can crushed tomatoes
- 1 can fire roasted diced tomatoes
- 4 cups vegetable broth
- 1 Tbsp worchestershire sauce
- 1 Tbsp Italian seasoning
- 1 tsp crushed red pepper
- 1 tsp salt
- ½ tsp black pepper
LET’S GET COOKING
In large stock pot, cook onions & peppers over medium heat until soft, about 5 minutes. Add garlic & meat (if using) cook until meat is done, about 8 minutes.
Then add beans & mushrooms (if using) and canned tomatoes. Add worchestershire sauce and remaining seasonings. Stirring to combine.
Pour in the broth, reduce heat to low and simmer for 10 minutes. Then enjoy!
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