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All The Reds Soup
Notes:
This is an okay soup though I found it somewhat unimpressive overall. I find the cooking time is perhaps suspect: even standard rice wants about 20 minutes cook time and long grained rice typically longer than that.
Ingredients:
1 red bell pepper, seeded and chopped
1 onion, chopped
1 garlic clove, crushed
2 Tbl olive oil
14oz can crushed tomatoes
4 cups vegetable stock
2 Tbl long grain rice
2 Tbl Worcestershire sauce
7oz can red kidney beans
1 tsp dried oregano
1 tsp sugar
salt and pepper
soup garnish: parsley, cheese
Preparation:
Mix pepper, onion, clove and olive oil together in a large saucepan and heat until sizzling. Reduce heat to low and cook until tender...~5 minutes. Add crushed tomatoes, vegetable stock, long grain rice, Worcestershire sauce, red kidney beans, dried oregano and sugar and bring to a boil. Stir well and then simmer covered for an additional 15 minutes. Serve hot.
Primary
Category:
Soup
Categories:
**New06
Vegetables
Vegetarian
Source:
Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 144., page 144.
Bill Pollock's Eat Happy