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triple red soup

(2 ratings)
coverats avatar
Recipe by
Sarah Farrand
@coverats
Saginaw, MI

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

(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For triple red soup

  • 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

  • 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.
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