triple red soup

Name: Triple Red Soup
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 - red bell pepper, chopped; 1 - small onion, chopped; 1 clove(s) garlic, minced; 2 tablespoon(s) olive oil; 14 ounce(s) can diced tomatoes; 4 cup(s) vegetable stock; 6 tablespoon(s) quick cooking long grain rice; 2 tablespoon(s) worcestershire sauce; 14 ounce(s) can kidney beans, rinsed and drained; 1 teaspoon(s) oregano, dry; 1 teaspoon(s) sugar; - salt & pepper; - parsley & shredded cheddar to serve

(2 RATINGS)

55 Pinches 3 Photos

Sarah Farrand

Saginaw, MI

Updated on Sep 22, 2012

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

Rate

prep time 5 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 - red bell pepper, chopped
1 - small onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
14 ounces can diced tomatoes
4 cups vegetable stock
6 tablespoons quick cooking long grain rice
2 tablespoons worcestershire sauce
14 ounces can kidney beans, rinsed and drained
1 teaspoon oregano, dry
1 teaspoon sugar
- salt & pepper
- parsley & shredded cheddar to serve

How To Make triple red soup

Step 1

Heat pepper, onion, and garlic in oil. Cover and cook 5 minutes on low.

Step 2

Add all remaining ingredients, besides parsley and cheddar. Bring to a boil. Stir, and simmer, covered, for 15 minutes.
Step 3

To serve, garnish with shredded cheddar and parsley (optional). Crusty buttered bread is a delicious addition, as well.
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