Red Bean and Rice Soup

December 17, 2016

This recipe was modified from a recipe Pete’s mom shared with us called “All the Reds” soup. Though to be fair, we make it with red, green, yellow or orange peppers, whatever color we have. We increased the rice and have even made it with small pasta added to make it more stew like. I could eat this soup every week – and I know I’d get sick of it eventually, but I haven’t yet! It’s great in any season too, though I suppose you could argue it’s a summer recipe with the bell peppers. Oh, our kids like this soup too!

Here’s the recipe:

2 to 3 bell peppers chopped
1 medium onion chopped
1 garlic clove, crushed
1 tablespoon olive oil
1 28oz. can diced tomatoes
6 cups vegetable stock
2 cups water
1/2 cup brown rice
1/2 cup macaroni pasta (optional)
2 15oz cans red kidney beans
2 teaspoons dried oregano
2 teaspoons sugar

Put the pepper, onion, garlic and oil into a large soup pan. Heat until sizzling then turn down to low. Cover and cook gently for 5 minutes. Add the rest of the ingredients and bring to a boil. Stir well, then simmer, cook for 40 mins. If including pasta, add it after 30 of the 40 minutes. Serve hot with crackers or bread. Enjoy! This soup is almost better the next day – so enjoy the leftovers. This makes a big pot with 6 to 8 large servings at least.

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