Triple Red Soup
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| Recipe Rating: | |
| Categories: | Bean Soups, Quick & Easy, For Kids, Vegetarian, Healthy, Vegetable Soup |
| Keywords: | Onion, rice, tomatoes, worcestershire, red pepper, kidney bean |
| Serves: | 4 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1 | red bell pepper, chopped |
| 1 | small onion, chopped |
| 1 clove | garlic, minced |
| 2 Tbsp | olive oil |
| 14 oz | can diced tomatoes |
| 4 c | vegetable stock |
| 6 Tbsp | quick cooking long grain rice |
| 2 Tbsp | worcestershire sauce |
| 14 oz | can kidney beans, rinsed and drained |
| 1 tsp | oregano, dry |
| 1 tsp | sugar |
| salt & pepper | |
| parsley & shredded cheddar to serve |
Pinched by JaneNettoGrannyGoodCooker, and 40 more.
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Sarah Paterson-FarrandFull FlavoredSaginaw, MI (pop. 51,508)coveratsMember Since Jun 2012Sarah's Notes:
This simple, fast, vegetarian soup is hearty and delicious. It is a fall favorite in our family!
Directions
Heat pepper, onion, and garlic in oil. Cover and cook 5 minutes on low.
Add all remaining ingredients, besides parsley and cheddar. Bring to a boil. Stir, and simmer, covered, for 15 minutes.
To serve, garnish with shredded cheddar and parsley (optional). Crusty buttered bread is a delicious addition, as well.
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