Triple Red Soup

Name: Triple Red Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
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

By Sarah Farrand
@coverats

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

Rating:

★★★★★ 2 votes5

Serves:

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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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
1 tsp

sugar
·

salt & pepper
·

parsley & shredded cheddar to serve

How to Make Triple Red Soup

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.