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Vegan Stuffed Pepper Soup

A comforting soup that captures the essence of classic stuffed peppers, packed with hearty ingredients including walnuts and black beans, making it a perfect vegan meal for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the walnut-black bean mixture
  • 1 cup raw walnuts Soaked for better texture
  • 2 tablespoons oil For sautéing
  • 1/2 cup water To blend walnut mixture
  • 1 medium onion Adds depth and sweetness when sautéed
  • 3 cloves garlic Enhances flavor
  • 2 tablespoons soy sauce Provides umami flavor
  • 1 teaspoon liquid smoke Adds smoky flavor
  • 1 tablespoon chili powder Adds warmth
  • 1 teaspoon garlic powder Boosts garlicky notes
  • 1 teaspoon paprika Offers sweetness and color
  • 1 teaspoon cumin Adds earthy flavor
  • 1 teaspoon sea salt Enhances flavors
  • 1 teaspoon ground black pepper Adds punch
  • 1 can black beans For protein and texture
For the soup
  • 2 tablespoons olive oil Adds richness
  • 1 large yellow onion Savory base for the soup
  • 1 large green bell pepper Adds crunch
  • 3 cloves garlic Brings warmth
  • 1 can diced tomatoes Rich soup base
  • 1 cup tomato sauce Adds body
  • 4 cups vegan broth Essential for flavor
  • 1/4 cup fresh parsley For brightness
  • 1 tablespoon Italian seasoning Herby complexity
  • 1 cup long-grain white rice For heartiness
  • 1/2 cup vegan cheddar cheese Optional topping

Method
 

Preparation
  1. Prepare walnut-black bean meat: In a food processor, combine soaked walnuts, 1 tablespoon of oil, and water, pulsing until finely minced but not mushy.
  2. Sauté vegetables: Heat the remaining tablespoon of oil in a skillet over medium heat, adding onion and garlic; sauté for about five minutes until softened.
Cooking
  1. Mix in walnut mince: Stir the walnut mixture into the skillet, along with soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt, and black pepper.
  2. Add black beans: Incorporate black beans into the skillet, cooking for five minutes while stirring occasionally. Adjust seasoning as needed, then remove from heat.
  3. Start the soup: In a large pot, heat olive oil over medium heat. Add chopped yellow onion and green bell pepper, sautéing for five to seven minutes until softened.
  4. Add garlic: Stir in minced garlic and sauté for one minute until fragrant.
  5. Combine soup ingredients: Add diced tomatoes, tomato sauce, vegan broth, parsley, Italian seasoning, and the walnut-black bean mixture to the pot.
  6. Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing flavors to develop. Season with salt and black pepper to taste.
  7. Prepare the rice: While the soup simmers, cook the rice according to package instructions and fluff with a fork.
  8. Serve: Stir cooked rice directly into the soup or place it in bowls, ladling soup over it. Garnish with vegan Cheddar cheese and fresh parsley if desired.

Notes

Store leftovers in airtight containers in the refrigerator for up to five days. For longer storage, freeze portions in freezer-safe bags. To reheat, warm on the stovetop or microwave until heated through. If the soup thickens, stir in additional broth or water.