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


  • 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)


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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