Red Soup
A satisfying sweet soup
Filled out with rice and beans
Full days % of Vitamins A C and K
All of your daily iron and half of your fibre and protein
(Made and tested 13 times)
2 Servings
Ingredients
- Oil (1 Tbsp)
- Red Pepper (1 med)
- Onion (1 med)
- Garlic (2 cloves)
- Crushed Tomatoes (1 can)
- Brown Rice (¼ cup)
- Worcester Sauce (2 Tbsp)
- Kidney Beans (1 can)
- Oregano (1 Tsp)
- Stock (4 cups)
- Brown Sugar (1 Tsp)
- Fresh Parsley (4 Tbsp)
- Cheddar Cheese (2 Tbsp)
Method
| Put 1 Tbsp of oil in a large saucepan turn on low |
| Chop 1 med red pepper and add to the pan |
| Chop 1 med onion and add to the pan |
| Get it sizzeling then turn low and cover for 5 minutes |
| Rinse out a can of red kidney beans and add |
| Add 1 tsp of oregano |
| Add 1 tsp of brown sugar |
| Add 1/4 cup of brown rice and mix in |
| Add 1 can of chopped tomatoes |
| Add 2 Tbsp of worcester sauce |
| Add some black pepper |
| Boil a kettle |
| Make 4 cups (1 litre) of stock and add |
| Cook on low for 20 minutes |
| Add 2 tbsp of grated cheddar cheese and some fresh parsley |
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