All the Reds Soup

All the Reds Soup

From the “Encyclopedia of Vegetables and Vegetarian Cooking” cookbook. Please pardon the tip of my finger in the photo. One of my favorite things to eat when I was a kid was my mom’s stuffed peppers. Of course, when I was a kid I hated green peppers so I just ate the rice and beef from the inside. Now I eat the entire thing. And it’s delicious. This soup reminded me a lot of the taste of the stuffed peppers my mom used to make…without the meat of course.

All the Reds Soup
1 red bell pepper, seeded and chopped
1 onion, chopped
1 garlic clove, crushed
2 tablespoons olive oil
1 14oz. can diced tomatoes
4 cups vegetable stock
2 tablespoons long grain rice
2 tablespoons Worcestershire sauce
1 can red kidney beans
1 teaspoon dried oregano
1 teaspoon sugar
salt and black pepper
parsley (to garnish)
Cheddar cheese, grated (to garnish)

1. Put the pepper, onion, garlic and oil into a large saucepan.
2. Heat until sizzling then turn down to low. Cover and cook gently for 5 minutes.
3. Add the rest of the ingredients, except the garnishes, and bring to a boil.
4. Stir well, then simmer, covered, for 15 minutes.
5. Check the seasoning, garnish and serve hot.


3 thoughts on “All the Reds Soup

  1. Pingback: Red Pepper Soup with Balsamic Reduction « A Poet in the Kitchen

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