Let me tell you about my all-time favorite cozy dish: unstuffed pepper soup! This soup is like a warm hug in a bowl, bursting with flavor and just so easy to whip up. I adore how it captures all the deliciousness of stuffed peppers without any of the fuss of actually stuffing them. You get all the vibrant colors and tastes from those bell peppers, along with a hearty broth that warms you right up. Plus, it’s one of those recipes that you can throw together in just about 45 minutes! Seriously, whether it’s a chilly evening or a busy weeknight, this soup will have you feeling nourished and satisfied. It’s perfect for feeding the whole family or for meal prep, so you can enjoy it throughout the week. Trust me, once you try this unstuffed pepper soup, it’ll become a staple in your kitchen too!
Ingredients List
To make the most delicious unstuffed pepper soup, gather these simple yet flavorful ingredients:
- 1 tablespoon olive oil: This will be your base for sautéing the vegetables and adds a lovely richness to the soup.
- 1 medium onion, chopped: A must-have for that aromatic flavor that forms the backbone of your soup.
- 1 medium green bell pepper, chopped: For that classic pepper taste and crunch.
- 1 medium red bell pepper, chopped: Adds sweetness and vibrant color to the pot.
- 2 cloves garlic, minced: Fresh garlic is key for depth of flavor; it’s aromatic and delicious!
- 1 can diced tomatoes: This provides a tangy base, so don’t skip it! Choose your favorite brand.
- 4 cups vegetable broth: The heart of the soup—opt for low-sodium if you prefer a lighter flavor.
- 1 teaspoon Italian seasoning: A pinch of this blend brings everything together with its warm, herbal notes.
- 1 cup cooked rice (optional): If you want a heartier soup, add this for some comforting texture.
- 1 tablespoon fresh parsley, chopped (for garnish): Don’t forget this bright touch to finish your soup beautifully!
Feel free to get creative with your ingredients based on what you have on hand or your personal preferences. Happy cooking!
How to Prepare Unstuffed Pepper Soup
Now, let’s dive into the simple steps to create this delightful unstuffed pepper soup! Don’t worry, it’s super straightforward, and I promise you’ll be enjoying a warm bowl in no time. Just follow these steps, and you’ll be on your way to a comforting dinner that’s bursting with flavor.
Step-by-Step Instructions
Cooking the Vegetables
First things first, grab that large pot and heat up the olive oil over medium heat. It should shimmer but not smoke, so keep an eye on it! Toss in the chopped onion, green bell pepper, and red bell pepper. Cook these beauties for about 5 minutes, stirring occasionally, until they’re softened and fragrant. Wow, the smell alone is worth it! Add the minced garlic and cook for another minute until it’s aromatic. You really want those flavors to mingle and develop before adding anything else.
Adding the Base Ingredients
Next, it’s time to bring in the big guns! Stir in the can of diced tomatoes along with the vegetable broth and Italian seasoning. You want to bring this mix to a nice, bubbly boil. Once it’s boiling, reduce the heat to a gentle simmer. Let it bubble away for about 20 minutes. This simmering process is crucial as it allows all those flavors to deepen and meld together beautifully. If you’re using cooked rice, now’s the time to add it in! Stir it through and let it warm up in the soup for a few minutes.
Final Touches
Once the soup is ready and fragrant, it’s time to serve! Ladle it into bowls and don’t forget to garnish with the fresh parsley—it adds such a lovely touch of color and brightness. Serve it hot, and get ready to enjoy a bowl of pure comfort. Trust me, you’ll want to savor every delicious spoonful!
Nutritional Information
When it comes to enjoying delicious unstuffed pepper soup, knowing the nutritional breakdown can be helpful, but keep in mind that these values can vary based on the specific ingredients you use. On average, each serving of this comforting soup contains around 180 calories, with 30 grams of carbohydrates, 5 grams of protein, and 6 grams of fat. It’s also a great source of vitamins A and C, along with fiber—perfect for a wholesome meal! However, remember that if you add different vegetables or proteins, the nutritional content may change. Always feel free to customize it to suit your taste and dietary needs!
Tips for Success
To make sure your unstuffed pepper soup turns out perfectly every time, here are a few handy tips that I’ve learned along the way:
- Don’t rush the vegetable cooking: Take your time sautéing the onions and peppers. This step builds the foundation of flavor, so letting them soften and caramelize a bit is key.
- Use high-quality broth: Since the vegetable broth is a major player in this recipe, choose one that you love. Homemade is fantastic, but if you’re using store-bought, look for low-sodium options for better control over saltiness.
- Adjust seasoning to taste: After simmering, always taste your soup before serving. You might want to add a pinch more Italian seasoning or salt, depending on your preference.
- Experiment with add-ins: This soup is super versatile! Feel free to toss in other veggies like corn or zucchini, or even some cooked ground meat if you want an extra protein boost.
With these tips, you’ll be a pro at making this comforting soup in no time!
Why You’ll Love This Recipe
- Quick Preparation: You can have this unstuffed pepper soup on the table in just 45 minutes, making it perfect for busy weeknights!
- Healthiness: Packed with nutritious vegetables and low in calories, this soup is a wholesome choice for any meal.
- Great Taste: Bursting with flavor from fresh ingredients and aromatic spices, every bowl is a delightful experience.
- Versatility: Customize it to your liking—add your favorite veggies or proteins for a personal touch!
- Comforting and Satisfying: This soup warms you up and fills you up, making it a perfect dish for chilly days.
Variations of Unstuffed Pepper Soup
The beauty of unstuffed pepper soup is its versatility! You can easily customize it to suit your taste buds or to use what you have on hand. Here are some fun ideas to switch things up:
- Different Vegetables: Feel free to add in chopped carrots, zucchini, or corn for extra flavor and nutrition. You can even toss in some fresh spinach or kale at the end for a pop of color and a boost of vitamins!
- Protein-Packed Options: Want to make it more filling? Add cooked ground beef, turkey, or sausage for a hearty twist. If you’re looking for a vegetarian option, chickpeas or lentils are fantastic protein sources that blend well with the flavors.
- Spice It Up: If you like a little heat, consider adding diced jalapeños or a sprinkle of red pepper flakes. You can adjust the Italian seasoning to include some smoked paprika for a smoky flavor.
- Herb Variations: Instead of parsley, try garnishing with fresh basil or cilantro for a different herbaceous note. Each one brings its own unique flavor to the soup!
Mix and match these suggestions to create your perfect bowl of unstuffed pepper soup!
Storage & Reheating Instructions
If you find yourself with leftovers of this delicious unstuffed pepper soup, you’re in for a treat! Store any extra soup in an airtight container in the refrigerator for up to 4 days. Just make sure it cools down first before sealing it up. If you want to keep it longer, you can freeze the soup for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.
To reheat, gently warm it on the stove over medium heat, stirring occasionally until hot. You can also microwave it in a microwave-safe bowl, heating in short intervals to avoid overheating. Enjoy!
FAQ Section
Q1: Can I make this unstuffed pepper soup in a slow cooker?
Absolutely! Just sauté the vegetables first, then transfer everything to your slow cooker and let it cook on low for 4-6 hours. It’ll be just as delicious!
Q2: Is this soup gluten-free?
Yes, this unstuffed pepper soup is naturally gluten-free! Just be sure to check the labels on your broth and any added ingredients to ensure they’re gluten-free.
Q3: How can I make this soup spicier?
If you love a kick, try adding diced jalapeños, crushed red pepper flakes, or even a dash of hot sauce to boost the heat!
Q4: Can I add other proteins to this soup?
Definitely! Ground turkey, chicken, or even beans like kidney or black beans work great. They’ll add heartiness and extra nutrition to your meal!
Q5: How do I store leftovers?
Store any leftover unstuffed pepper soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat it gently on the stove or in the microwave when you’re ready to enjoy it again.
Unstuffed Pepper Soup
Equipment
- Large pot
- Wooden spoon
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 cup cooked rice optional
For Serving
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and red bell pepper. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in diced tomatoes, vegetable broth, and Italian seasoning. Bring to a boil.
- Reduce heat and simmer for 20 minutes. If using, add cooked rice and warm through.
- Serve hot, garnished with fresh parsley.