Recipe: All the Reds Soup

ALL THE REDS SOUP

1 red bell pepper, seeded and chopped
1 onion, chopped*
1 clove garlic, crushed
2 tablespoons olive oil
4 cups stock
1 (14 oz.) can tomatoes, chopped
1 (7 oz.) can red kidney beans
2 tablespoons long grain rice
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon sugar
salt and freshly ground black pepper
GARNISHES:
chopped fresh parsley
grated Cheddar cheese**

Put the pepper, onion, garlic and oil into a large saucepan. Heat until sizzling, then turn down on low. Cover and cook gently for 5 minutes.

Add the rest of the ingredients, except the garnishes, and bring to a boil. Stir well, then simmer, covered, for 15 minutes. Check the seasoning, garnish and serve hot.

*Use a red onion, if possible, it will enhance the final appearance.

**Omit the Cheddar cheese for a vegan soup.

Servings: 4-6
Source: Vegetarian & Vegetable Cooking by Christine Ingram