No Beef Stuffed Green Pepper Soup
This easy No Beef Stuffed Green Pepper Soup is a hearty vegetarian dinner made in one pot with rice, tomatoes, and peppers. Great for meal prep or freezing!
Servings 8
Ingredients
- 2 tablespoons olive oil
- 4 green bell peppers chopped into bite size pieces
- 1 small yellow onion diced
- 2 cloves garlic minced
- 8 cups vegetable broth
- (2) 15 ounce cans tomato sauce
- (2) 15 ounce cans petite diced tomatoes (don’t drain)
- (1) 10.75 ounce can tomato soup
- 2 tablespoons brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups instant brown rice
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped green bell peppers, onion and minced garlic, cooking until peppers are softened, about 5 minutes.
- Add in vegetable broth, tomato sauce, diced tomatoes, tomato soup, brown sugar, soy sauce, salt & pepper and instant brown rice into the pot, stirring to fully combine.
- Bring to a boil and then lower the temperature to simmer for 30 minutes, stirring occasionally.
- Serve in bowls and enjoy! Leftovers can be stored in the refrigerator for 4 days, or you can individually freeze single portions in freezer bags (my husband loves these for lunch!).