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+ servings
Pepper Soup in aluminum stock pot with ladle of soup.

Pepper Stew

There is something special that happens to peppers when they are slow cooked. They become sweet and savory. and sooo yummy! This is a thick & hearty vegan stew and completely delicious!
Course Soups and Stews
Cuisine Vegan and Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 152kcal
Author Deb Clark
Cost $10


  • 2 green peppers
  • 1 yellow pepper
  • 1 red pepper
  • 1 orange pepper
  • 2 cups russet potatoes about 4 cubed
  • ½ red onion finely chopped
  • 3-4 cloves garlic minced
  • 1 8 oz tomato sauce
  • 1 14.5 can stewed tomatoes
  • 4 cups vegetable stock
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 2 tablespoons chopped parsley optional for garnish


  • In a heavy bottom stock pot over medium heat, add the olive oil. Add the onion & saute for 4-5 minutes until it just begins to brown. Add the garlic and red pepper flakes. Saute until the garlic becomes fragrant, about 30 seconds.
  • Add all of peppers, potatoes, salt and pepper and saute for 10 minutes until the peppers really begin to soften.
  • Add in the tomato sauce, stewed tomatoes and vegetable stock. Bring to a boil, reduce to a low simmer. Continue simmering, uncovered on the stove for one hour. Give the stew a good stir every ten to fifteen minutes to keep it from sticking on the bottom and to release the starches in the potatoes.
  • If desired sprinkle with chopped parsley just before serving. Serve with crusty bread for an easy, flavorful meal!


This soup can be made ahead and will keep in the refrigerator up to three days. I do not recommend freezing this soup - it should be enjoyed when it's fresh!


Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1252mg | Potassium: 571mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2110IU | Vitamin C: 127.9mg | Calcium: 25mg | Iron: 1.4mg