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one ordinary bowl of red tomato soup with roasted red pepper pieces, diced green bell pepper, whole black beans and small pale quinoa grains with curled germs, with no ground meat, white rice, cheese, cream or garnish
Andre Lewis

Vegetarian Stuffed Pepper Soup

Roasted red peppers supply a soft, sweet base while diced green pepper keeps the familiar stuffed-pepper flavor in the broth. Black beans and quinoa make the filling substantial without ground meat. Rinse the quinoa before cooking it directly in the soup so it doesn't bring a bitter edge to the tomatoes. The pot will thicken as it rests, especially after refrigeration. Serve it while there's still plenty of broth around the beans and pepper pieces, and stir gently so the quinoa stays loose rather than settling into a thick layer at the bottom.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 red bell peppers halved and seeded
  • 2 tbsp olive oil divided
  • 1 medium yellow onion diced
  • 1 green bell pepper seeded and cut into 1/2-inch pieces
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 5 cups low-sodium vegetable broth
  • 3/4 cup dry quinoa thoroughly rinsed and drained
  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oven to 450°F. Brush red pepper halves with 1 tablespoon oil and place cut-side down on a rimmed sheet. Roast for 20 to 25 minutes until softened and blistered, then cover loosely in a bowl for 5 minutes, peel off loosened skins and chop into 1/2-inch pieces.
  2. Meanwhile, heat remaining oil in a soup pot over medium heat. Cook onion and green pepper for 7 minutes, then stir in garlic for 30 seconds.
  3. Add crushed tomatoes, broth, quinoa, beans, oregano, cumin, salt and pepper. Bring to a simmer, cover partly and cook for 18 to 22 minutes until quinoa is tender with visible curled germs.
  4. Fold in roasted red peppers and simmer for 3 minutes. Remove from the heat, stir in lime juice and divide among 6 bowls.