All The Reds Soup

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.


  • 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


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.