Stuffed Pepper Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 cup diced tomatoes (canned is fine)
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup uncooked rice

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and bell pepper, cooking for another 3 minutes.
3. 3 Add diced tomatoes, kidney beans, black beans, vegetable broth, oregano, basil, chili powder, salt, and pepper. Bring to a boil.
4. 4 Stir in the rice, reduce heat to low, and simmer for 20-25 minutes, until rice is tender and soup has thickened.
5. 5 Taste and adjust seasoning if necessary.
6. 6 Serve hot and enjoy!

Nutrition

Tips

• For a creamier texture, blend half of the soup and mix it back in.
• Add a handful of fresh parsley or cilantro for a pop of color and freshness.
• If you prefer meat, add cooked ground turkey or beef during the last 10 minutes of simmering.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed.

Serving Suggestions

• Pair with warm crusty bread or buttery cornbread.
• A sprinkle of shredded cheese or a dollop of sour cream makes a tasty garnish.

FAQ