I've transformed a beloved dish into a convenient one-pot soup! This Easy Vegan Amish Style Bell Pepper Soup encompasses all the traditional tastes with a fraction of the effort! Ideal for on-the-go households and cooked in less than 30 minutes. I've also included Instant Pot & Crock pot instructions!
Bell peppers are probably one of my top favorite vegetables, specifically the red ones! It's not that I don't like the other colors of peppers, but for some reason I have some sort of reaction to the other shades. Plus, red bell pepper is considered low-fodmap, and they have a higher nutrient density, as well as being sweeter tasting.
This soup inspired a whole Lasagna that you should totally check out, too! Though it is a bit more involved, but oh it is so good.
All ingredients: Diced bell peppers, Textured Vegetable Protein, Cooked rice, Diced tomatoes, Tomato paste, vegetable bouillon, sugar, cumin, chili powder, garlic powder, salt and pepper.
If you want more tomato based flavors in your soup, you can add tomato sauce or juice. Whichever you can find at the time, really. Sometimes, fresh tomatoes may not be as juicy as you'd like them to be.
You can use any color of bell peppers available to you.
I use TVP for my ground in this recipe, however you can use any mince available. Beyond, Impossible, Boca, or you can use soy curls and even red lentils.
The rice I am using is leftover so it is already cooked and ready to go. You may need to cook some rice first. Then again, you could leave it out entirely, but then it wouldn't be Amish as far as I know, but no one will even know, bud.
*Water is not pictured, but you can swap the veggie bouillon and water with veggie stock.
Please see recipe card below for exact measurements.
Step One - Dice up bell peppers and tomatoes.
Step Two - In a pot or dutch oven add a bit of oil and throw in the bell peppers to cook them until they are soft and starting to turn translucent.
Step Three - Add in the tomatoes.
Step Four - Add in the tomato paste and mix.
Step Five - Add in all seasonings.
Step Six - Add in the TVP.
Step Seven - Add in water and mix well. Bring back up to temp.
Step Eight - Add in the cooked rice.
Rice will be the thickener for this soup. When storing, the rice will soak up more of the liquid over time and may even take all of it by the time you go back for leftovers. Feel free to add some more veggie broth if you prefer a thinner soup.
📖Substitutions & Variations
There's a lot of room to play with this delicious soup.
- Make it spicy - I like things mild, but maybe you enjoy spice, add more! Cayenne pepper, red pepper flakes or even hot sauce will work.
- Soy free - Because of the TVP, this soup is not inherently soy free, replace the TVP with a soy-free mince.
- Not a fan of rice? - No worries! You can replace the rice with quinoa or even barley! You could also replace it with oats (yeah oats can be use for savory dishes).
- Add cheese! - Traditionally, stuffed peppers do contain cheese, but I wanted to keep this soup a little lighter. Definitely throw some vegan cheese into this soup if you want it.
- Toppings - Top this soup with vegan sour cream, vegan cheese, croutons, onions, jalapenos, or avocado.
- Change up the mince - Use my awesome plant-based ground sausage as the meat option instead! Or go for lentils!
Refrigerator - Place in airtight container and store for up to 5 days.
Freezer - Store in airtight container or freezer safe bag for up to 6 months.
Reheat - Reheat in a pot on the stove or in the microwave. I recommend thawing naturally in the fridge, or in a bowl of cold water.
Planning to meal prep? You totally can. Just place the desired amount of soup into your meal-prep containers and microwave as you go.
This recipe can be done in other things besides a on the stove top! Read on for instructions:
- Instant Pot - Saute' the bell peppers in a little bit of oil and get them slightly softened, then dump everything, besides the cooked rice, into the pot. Place a lid on the pot and press "pressure cook" on high pressure for 5 minutes. When 5 minutes has passed, release pressure and remove lid. Stir everything around and then add the rice. Wait about 5 minutes for the soup to thicken up and serve.
- Crockpot - Add all ingredients except rice. Cook on high for 4 hours, or low for 6 hours. Add in the cooked rice just before serving.
As always all of these instructions are in the recipe card below.
Check out some of my other yummy soups!
❓Frequently Asked Questions
It can be! Bell peppers are loaded with nutrients, plus nutrients from whichever protein you use. Be careful of salt and sugar content and you should be on the relatively healthy side. Always consult your doctor for proper confirmation.
You can use Jasmine, Basmati, or brown rice in your stuffed pepper soup. Be aware that when using brown rice, there will be a texture difference.
The process for the soup would change up quite a bit to accommodate that. You're more than welcome to experiment and see how it goes for you, though, but I am not responsible for any mishaps. My recipe is written for using cooked rice only.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
Easy Vegan Amish Style Bell Pepper Soup
- 1 cup cooked white rice keep aside until the end.
- 1 Tablespoon oil
- 2 cups diced bell peppers any color
- 2 cups diced tomatoes see notes
- 1 cup textured vegetable protein also known as TVP
- 3 cups water
- 1 Tablespoon cumin
- 1 Tablespoon tomato paste
- 1 Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon sugar
- 2 veggie bouillon cubes
- pinch of salt
- pinch of pepper
- Dice up bell peppers and tomatoes2 cups diced bell peppers, 2 cups diced tomatoes
- In a pot or dutch oven on medium-high heat, add the oil and saute the bell peppers until starting to soften.1 Tablespoon oil, 2 cups diced bell peppers
- Turn the heat down to medium, then, add the tomatoes.2 cups diced tomatoes
- While the tomatoes are cooking, mix in some tomato paste really well.1 Tablespoon tomato paste
- Then, add in all of your seasonings and mix everything well again.1 Tablespoon cumin, 1 Tablespoon chili powder, 1 Tablespoon sugar, pinch of salt, pinch of pepper, 2 veggie bouillon cubes, 1 Tablespoon garlic powder
- Next, throw in the TVP and mix around again.1 cup textured vegetable protein
- Add in 2 cups of water and bring back to a boil for about 5 minutes, then bring the heat back down to a low or simmer.3 cups water
- Add the rice and mix well.1 cup cooked white rice
- Once the soup is to your likeness on thickness, serve and enjoy!
Instant Pot Instructions
- Turn the Instant pot on to saute, then add the bell peppers and cook until slightly softened.2 cups diced bell peppers, 1 Tablespoon oil
- Then, add all ingredients to the instant pot except the rice. (and only max fill line on the water).1 cup cooked white rice, 2 cups diced bell peppers, 2 cups diced tomatoes, 1 cup textured vegetable protein, 1 Tablespoon cumin, 1 Tablespoon tomato paste, 1 Tablespoon chili powder, 1 Tablespoon garlic powder, 1 Tablespoon sugar, 2 veggie bouillon cubes, pinch of salt, pinch of pepper
- Place the lid on the IP, press "pressure cook" on high pressure for 5 minutes. When 5 minutes has passed, quick release and remove the lid.
- Stir everything around, then add in the rice, stir it in well, then wait 5 minutes for the rice to absorb some liquid and thicken up.
- Serve and enjoy!
Crock Pot Instructions
- Add everything except the rice, cook on high for 4 hours or low for 6 hours, then add in the rice at the end.
- For Soy-Free - Replace TVP with a frozen ground like Beyond or your favorite soy-free, meat-free option.
- Add-ons - Jalapenos, onions, onion powder, garlic powder, liquid smoke (if you want a smokey flavor of course), nutritional yeast.
- Sugar substitutes - You're welcome to try something like Stevia, but I must warn you that it may change the flavor a bit. I recommend either using plain cane sugar, or leaving it out. But let me know if you do try it with something else and how it turns out!
This post was originally posted in January 2021 and has been updated in July 2023
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Facebook, Pinterest, or Tumblr. Get to know more about me and this site if you'd like. Thanks, bud!