All the Reds Soup

March 28, 2006 | Filed Under Soup/Chowder/Gumbo 

Mmm, Mmm good!

Although the Spring season has officially arrived for us, it doesn’t feel like it. The weather has been colder than it was in January.

A good soup is the perfect meal for such chilly weather. I got the recipe to this awesome soup from Michèle. Its basic ingredients of olive oil, red onions, garlic, red peppers, tomatoes, basmati rice, kidney beans, chicken stock and oregano, hit all the right spots to warm the body.

The soup made a very hearty meal. Initially skeptical at the seemingly small measurement of the basmati rice, I didn’t think it would make a difference in the soup, but it did. The rice was just the right amount and very filling, along with the beans, pepper and tomatoes.

Michèle suggests garnishing the soup with Italian (flat leaf) parsley and grated cheedar cheese. I liked the cheese cut into chunks, instead of grated. You’re right, Michèle: The cheese in the soup surely tastes good! Thanks!

Paz

Her recipe:

(adapted from a book called the Ultimate Vegetarian which I can’t find listed on Amazon, except for one by the same name which isn’t the same book that I’ve got tucked away in storage.)

2 tablespoons olive oil
1 small red onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1 14oz can chopped tomatoes
2 tablespoons basmati rice
1 14oz can kidney beans, drained and rinsed
4 cups chicken or vegetable stock
1 tsp dried oregano
salt and pepper to taste
(optional toppings: chopped italian parsley, a bit of grated cheddar)

Put the oil in a pot over medium heat. Cook the onion and pepper until softened, about 5 minutes. Add the garlic and cook about 1 minute more. Add the rest of the ingredients and bring to a boil, then let simmer for about 15 minutes. Top with chopped parsley or a bit of grated cheddar if you wish.

Notes:-A bad or bland stock will make or break any soup, so be sure to use a good one.-The original recipe calls for a shot or two of Worcestershire sauce which I don’t have, but it does add a nice touch if you should choose to use it.-the grated cheddar is so not a European touch but it sure tastes good.

Comments