Triple Red Soup
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|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|
|salt & pepper|
|parsley & shredded cheddar to serve|
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.