Soup warms the winter soul
I made soup for Kyle’s parents the other day and liked the recipe so much I’ve committed to eating it all the time. I made it tonight for my parents and they really liked it too, which is astounding as usually they won’t even eat the things that I bring into the house on account of they are crazy and vegetarian and often include words that have been appropriated by english speakers from foreign vernaculars. I’m quite fond of it and would like to recommend it to anyone looking for a sweet, warming break this holiday season:
Red Medley Soup
Combine one chopped red onion, one chopped red pepper, chopped fresh garlic cloves to taste (the recipe says one but I love garlic and use more) in a large saucepan with two tablespoons olive oil. Cook at medium heat until sizzling and then reduce heat to low and cover, cooking for five minutes.
Combine mixture in sauce pan with one drained can of dark red kidney beans, one undrained can of diced tomatoes, four cups of vegetable stock, two tablespoons of long grain rice, two tablespoons worcestershire sauce, one teaspoon sugar and one teaspoon dry oregano leaves in a large stock pot. Stir vigorously and bring the soup to a boil. Reduce heat and simmer, covered, for fifteen minutes.
Serve soup over long grain rice garnished with grated cheddar cheese, fresh chopped parsley, salt and pepper to taste.
Serves 4-6.
As we use long grain rice in the easy cook packets from uncle bens, we always have plenty left over to serve the soup over. I don’t notice the extra rice at the bottom and am convinced that you could just add more rice to the recipe. I think Kyle and I just like the idea of serving food with hidden rice in the bottom. I’m also pretty sure, after thinking about it during dinner tonight, that the recipe I have intends for you to toss two tablespoons of dry rice into the recipe, not to cook it. This would be massively cheaper as one bag of long grain rice translates into many-a-tablespoon and it would take the microwave out of our efforts.