Hearty Bean & Quinoa Stuffed Pepper Soup

Name: Hearty Bean & Quinoa Stuffed Pepper Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 lb lean ground turkey; 2 large bell peppers, diced; 1 can (15 oz) black beans, rinsed and drained; 1 can (15 oz) kidney beans, rinsed and drained; 1 cup uncooked quinoa; 6 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 6

★★★★★

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When the weather turns chilly, a bowl of this Hearty Bean & Quinoa Stuffed Pepper Soup is just the ticket. It's a warm, comforting dish packed with protein and flavor, perfect for a cozy night in. Let's dive into what makes this recipe stand out.

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Ingredients for Hearty Bean & Quinoa Stuffed Pepper Soup

We're starting with olive oil, which provides a healthy fat base for sauteing. The onion and garlic bring a classic aromatic foundation, perfect for building deep flavor. Lean ground turkey adds hearty protein without the heaviness of beef. Bell peppers not only add sweetness and color but also pack a vitamin punch. For a fiber boost, we've got black beans and kidney beans, both rinsed to reduce sodium. Quinoa is our grain of choice, contributing a nutty flavor and essential amino acids. Chicken broth forms the soup's savory base. Diced tomatoes lend a touch of acidity, balancing out the flavors. A mix of ground cumin, smoked paprika, and chili powder gives the soup a smoky, slightly spicy warmth. A sprinkle of salt and pepper enhances all the flavors, while fresh cilantro adds a vibrant finish.

Tips & Tricks

If you prefer a vegetarian version, simply omit the turkey and use vegetable broth instead of chicken broth.
For extra spice, add a pinch of cayenne pepper or a diced jalapeño along with the bell peppers.
Rinsing the quinoa before cooking helps remove its natural coating, which can taste bitter.

Serving Suggestions

This soup pairs beautifully with a warm, crusty bread or a simple side salad for added greens. If you like, top each bowl with a dollop of sour cream or some shredded cheese for a creamy touch.

Frequently Asked Questions

Can I freeze this soup?: Yes, it freezes well! Just make sure it's cooled completely before transferring to airtight containers.
How long will leftovers last in the fridge?: Stored in an airtight container, this soup will keep for up to 4 days in the refrigerator.
Can I use a different type of bean?: Absolutely! Feel free to experiment with your favorite beans or whatever you have on hand.

Hearty Bean & Quinoa Stuffed Pepper Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic. Sauté them until the onion turns translucent, releasing a wonderful aroma.

Next, add the ground turkey to the pot. Cook it until it's browned, stirring occasionally to break it up. If there's any excess fat, go ahead and drain it off to keep the soup from getting greasy.

Now, stir in your diced bell peppers, black beans, kidney beans, and quinoa. Pour in the chicken broth and diced tomatoes. Sprinkle in the cumin, smoked paprika, and chili powder. Season with salt and pepper to taste.

Bring everything to a boil, then reduce the heat and let it simmer for about 25 to 30 minutes. You'll know it's ready when the quinoa is cooked through and the flavors have melded beautifully together.

Just before serving, stir in the chopped cilantro for a fresh, herby finish.

Why You'll Love This Recipe

Rich in protein with lean ground turkey and quinoa, keeping you full longer.
Loaded with colorful veggies, making it as healthy as it is delicious.
Quick to make, with just one pot to clean up afterward.
Great for meal prep — flavors deepen as it sits.

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 lb lean ground turkey

2 large bell peppers, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 cup uncooked quinoa

6 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.

2. Add ground turkey to the pot, cooking until browned. Drain excess fat if necessary.

3. Stir in bell peppers, black beans, kidney beans, quinoa, chicken broth, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper.

4. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until quinoa is cooked and flavors meld.

5. Stir in fresh cilantro just before serving.

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