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easy vegetarian stuffed pepper soup

Vegetarian Stuffed Pepper Soup - Easy & Low Carb

This Vegetarian Stuffed Pepper Soup is a delightful, nutrient-packed dish brimming with vibrant bell peppers, tomatoes, and wholesome seasonings.
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Ingredients Method

Ingredients
  

Vegetables
  • 3 large bell peppers , diced any color; green, red, or yellow for variety
  • 1 medium onion, finely chopped
  • 2 large carrots, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
Base
  • 1 can diced tomatoes (with juices) 15 ounces
  • 1 can tomato sauce 15 ounces
  • 4 cups vegetable broth low-sodium, if preferred
  • 1 cup water
Grains and Protein
  • 1/2 cup uncooked cauliflower rice or cooked quinoa for a slightly higher carb option
Seasonings
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt adjust to taste
  • 1/4 teaspoon red chili flakes optional, for heat
Garnish
  • Fresh parsley, chopped
  • Grated Parmesan or vegan cheese optional

Method
 

Prep the Ingredients
  1. Wash and dice the vegetables into uniform pieces to ensure even cooking. Mince the garlic finely to distribute its flavor throughout the soup.
Assemble in the Crockpot
  1. Add the diced bell peppers, onion, carrots, celery, and garlic to the crockpot. Pour in the diced tomatoes with their juice, tomato sauce, vegetable broth, and water. Stir to combine the ingredients thoroughly.
Season the Soup
  1. Sprinkle the Italian seasoning, smoked paprika, salt, black pepper, and red chili flakes into the crockpot. Mix well to ensure the spices are evenly distributed.
Cook on Low Heat
  1. Cover the crockpot and set it to low heat for 6–8 hours or high heat for 3–4 hours. Stir occasionally, if possible, to prevent the ingredients from sticking to the sides.
Add the Cauliflower Rice
  1. Approximately 30 minutes before the soup finishes cooking, stir in the uncooked cauliflower rice. Let it cook until tender and fully incorporated into the soup.
Adjust Seasoning and Serve
  1. Taste the soup and adjust the seasoning if needed. Ladle the hot soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan or vegan cheese, if desired.