Triple Red Soup
|Cooking Method:||Stove Top|
|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|
Pinched by Johnnette, and 45 more.
Saginaw, MI (pop. 51,508)
Member Since Jun 2012
This simple, fast, vegetarian soup is hearty and delicious. It is a fall favorite in our family!
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.