Triple Red Soup

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:
Cooking Method: Stove Top

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

The Cook

Sarah Paterson-Farrand Recipe
x2
Full Flavored
Saginaw, MI (pop. 51,508)
coverats
Member Since Jun 2012
Sarah's notes for this recipe:
This simple, fast, vegetarian soup is hearty and delicious. It is a fall favorite in our family!
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Directions

1
Heat pepper, onion, and garlic in oil. Cover and cook 5 minutes on low.
2
Add all remaining ingredients, besides parsley and cheddar. Bring to a boil. Stir, and simmer, covered, for 15 minutes.
3
To serve, garnish with shredded cheddar and parsley (optional). Crusty buttered bread is a delicious addition, as well.
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