Triple Red Soup

Sarah Paterson-Farrand Recipe

By Sarah Paterson-Farrand coverats

This simple, fast, vegetarian soup is hearty and delicious. It is a fall favorite in our family!


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

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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