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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
