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Stuffed Bell Pepper Soup with TVP

Stuffed Bell Pepper Soup with TVP

Sandra Sellani from The 40-Year-Old Vegan Cookbook makes Stuffed Bell Pepper Soup, using “TVP” (Textured Vegetable Protein” for a hearty consistency that tastes just like the original.

Stuffed Bell Pepper Soup with TVP (Vegan)


  • 2 c. TVP (textured vegetable protein) + 2 c. vegetable broth (pour hot broth on TVP and let sit for 10 minutes to reconstitute), preferred brand TVP, Bob’s Red Mill
  • 2 c. green pepper, diced small
  • 2 c. brown rice, cooked
  • 1 c. onion, diced small
  • 1 clove garlic
  • 3 c. vegetable broth
  • 1 – 46 oz. Pomi brand strained tomatoes
  • 1 – 26.46 oz. Pomi brand chopped tomatoes
  • ¼ c. tomato paste
  • ¼ c. Ketose Sweet liquid sweetener
  • 2 t. salt
  • Fresh ground black pepper
  • Fresh flat-leaf Italian parsley


  1. Saute onion and green pepper in water on medium high heat in soup pot until veggies are soft, about 3 minutes.
  2. Add remaining ingredients except for parsley. Simmer for 20 minutes
  3. Serve hot topped with fresh parsley
stuffed bell pepper soup
This stuffed bell pepper soup gets its texture from TVP, textured vegetable protein – making the dish low in fat and high in plant-based protein with no cholesterol!

Fore more great recipes, check out The 40-Year-Old Vegan Cookbook or go to Sandra’s website at www.40YOV.com


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