Sarah Paterson-Farrand Recipe

Triple Red Soup

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
Prep Time:
Cook Time:
Cooking Method:
Stove Top


red bell pepper, chopped
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
salt & pepper
parsley & shredded cheddar to serve
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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