Stuffed Pepper Soup with Quinoa

Stuffed Pepper Soup with Quinoa

Growing up my mother use to make stuffed peppers with ground beef and rice. I wanted to recreate this dish but clean up the ingredients. This soup is made with clean, nourishing ingredients such as bell peppers and kidney beans and is simmered in a rich tomato base, and served with quinoa.

Squash

Soup Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 cup carrot, chopped
1 cup ribs, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
2 cans kidney
2 can diced tomatoes, 14.5 oz. each
1 cup marinara sauce (I used Rao’s brand)
4 cups vegetable broth
2 bay leaves
2 sprigs thyme
1 tablespoon paprika
salt and fresh pepper to taste
1 cups quinoa

Garnish Ingredients

1 handful parsley, chopped
Olive oil

Step 1: Instructions for the Soup

In a dutch oven or large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, celery, salt and pepper and cook, stirring occasionally until tender, about 5 minutes. Add the peppers, cook for another 5 minutes stirring occasionally.

Add the marinara, diced tomatoes, beans, paprika, salt, pepper, bay leaves and thyme, stirring until fragrant.

Add broth, and bring to a boil. Reduce the heat to a simmer and cook, uncovered and stirring occasionally, about 20 minutes.

Step 2: Instructions for the Quinoa

Rinse the quinoa in a fine mesh sieve. Place the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium high heat, reduce the heat to low and simmer for 10-20 minutes until all the water is absorbed. Let sit for 10 minutes and then fluff with a fork.