1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 5 minutes.
2. Add the Vegetables:
Add the diced bell peppers, carrots, and celery. Cook until they begin to soften, about 5-7 minutes.
3. Incorporate Lentils and Tomatoes:
Stir in the lentils, diced tomatoes, tomato sauce, and vegetable broth. Mix well to combine.
4. Season the Soup:
Add soy sauce, smoked paprika, oregano, basil, cumin, salt, and black pepper. Stir to blend the flavors.
5. Simmer the Soup:
Bring the soup to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender.
6. Add Beyond Meat (Optional):
If using, add crumbled Beyond Meat to the soup and cook until heated through.
7. Serve:
Serve hot with cooked brown rice or quinoa, if desired.
Enjoy this hearty and nutritious vegan stuffed pepper soup, perfect for a comforting meal!
Here’s an approximate nutritional breakdown for the Vegan Stuffed Pepper Soup with optional Beyond Meat:
Calories: 250-300 kcal per serving
Total Fat: 8-10g
Saturated Fat: 1-2g
Cholesterol: 0mg (vegan)
Sodium: 600-700mg
Total Carbohydrates: 35-40g
Dietary Fiber: 10-12g
Sugars: 6-8g
Protein: 10-15g (varies with or without Beyond Meat)
This soup provides a balanced mix of Macronutrients, rich in fiber and protein, making it a nutritious choice for a meal. The addition of Beyond Meat increases the protein content and enhances the meaty texture.
