Triple Red Soup

Sarah Farrand


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


★★★★★ 2 votes

5 Min
20 Min
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
  • 1 tsp
  • ·
    salt & pepper
  • ·
    parsley & shredded cheddar to serve

How to Make Triple Red Soup


  1. Heat pepper, onion, and garlic in oil. Cover and cook 5 minutes on low.
  2. Add all remaining ingredients, besides parsley and cheddar. Bring to a boil. Stir, and simmer, covered, for 15 minutes.
  3. To serve, garnish with shredded cheddar and parsley (optional). Crusty buttered bread is a delicious addition, as well.

Printable Recipe Card

About Triple Red Soup

Course/Dish: Bean Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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