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Pepper Soup


6 Servings

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Total Time:

40 Minutes

This colorful soup is loaded with nutritional benefits. Bell peppers are high in fiber and vitamins A and C, quinoa is a complete protein, and beans are high in protein and fiber. Feel good soup at its finest!



  • 1 small yellow onion

  • 4 cloves of garlic

  • 2 bell peppers

  • 1 poblano pepper (seeds and stem removed)

  • 1 can or 2 cups of cooked pinto beans

  • 1 cup of quinoa

  • 8 cups of veggie broth

  • 1 teaspoon of oregano

  • 2 teaspoons of cumin

  • ½ teaspoon of chipotle powder

  • ½ teaspoon of smoked paprika

  • 1 teaspoon of sea salt

  • Pepper to taste

Suggested Toppings:

  • Avocado

  • Cilantro

  • Tortillas

  • Jalapeno


Dice onion and add to a large pot on medium heat. Add a splash of water if onions begin to stick. Cook for 4-5 minutes. Mince garlic and add to the pot with the onions. Cook for 2-3 minutes until fragrant. Chop bell peppers and poblano pepper (making sure to remove seeds and stems) and add to the pot, along with ½ teaspoon of oregano and a pinch of salt and pepper. Cook for 5-6 minutes or until peppers start to soften. Add vegetable broth, beans, and remaining seasoning and bring to a boil. Let boil for 5 minutes before adding quinoa and reducing to a simmer. Let simmer for 15 minutes. Add toppings and enjoy!

Recipe Origin:

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