William Pollock's Eat Happy: 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

Seconary 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.