A yummy and easy soup for cold fall or winter days. This recipe was given to me by my mother who follow’s the recipe ounce for ounce……. Me, I tend to add a little more of this and a little more of that. I’ve written the original recipe and then included my {little extras}.

All Things Red Soup {it’s vegan}

Ingredients:

1 red pepper, seeded and chopped {I add 1 yellow and 1 orange pepper too)

1 onion, chopped {I omitted this}

1 garlic clove {I add 2-3 garlic cloves}

2 tbsp olive oil

1 can of chopped/diced tomatoes (14/400g can)

1 litre veggie stock {I add in 2 cups of water}

2 tbsp long grain rice {I add 1/2 cup of basmati brown rice}

2 tbsp Worcestershire sauce {if you want this to be vegan…make sure you buy vegan Worcestershire Sauce}

1 can of red kidney beans (200g/7oz) {I add 1 can of chic peas}

1 tsp dried oregano {ha ha, I never measure this and always put more in}

1 tsp sugar

salt and ground pepper

fresh parsley, chopped.

Directions:

1. Put the pepper, onion and garlic in a large saucepan. Heat until sizzling then turn down to low. Cover and cook gently for 5 minutes.
2. Add the rest of the ingredients except parsley and bring to a boil.
3. Stir well and then reduce heat, cover and simmer for 15 minutes.
4. Add parsley just before serving.
5. Enjoy!

Side note: Soup freezes really well.

What’s your favourite soup to make? 

What’s your favourite soup to eat? {I LOVE mushroom soup…crazy,eh!}

Do you eat soup all year round or only when it’s cold outside? Brrrrrrrrr