Triple Red Soup – Naturally Gluten-Free

Triple Red Soup with Garlic Rosemary Toasted Cheese

This was a delicious soup and wonderfully paired with toasted cheese on Rosemary Garlic bread from Great Harvest Bread.

Here is the yummy recipe:

1 red pepper, seeded and chopped

1 garlic clove, crushed

2 tbsp olive oil

1 can (15 oz) chopped tomatoes

4 cups chicken stock (or other stock if you’d like a vegetarian soup)

2 tbsp long grain rice

2 tbsp Worcestershire sauce

1 cup red kidney beans

1 tsp dried oregano

1 tsp sugar

salt and pepper to taste

fresh parsley chopped for garnish


1. In a large sauce pan over medium heat, saute pepper, garlic and oil.  Turn to low, cover and cook for 5 minutes.

2. Add the rest of the ingredients and bring to a boil.  Once boiling, turn down to low, cover and simmer for 15 more minutes.

3. Serve hot with toasted cheese 🙂


About lifeofaphoenix

My name is Stephanie and I live in the greater Seattle area with my husband Michael. This blog is my opportunity to give myself an outlet for my love of writing, photography, food and life.
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3 Responses to Triple Red Soup – Naturally Gluten-Free

  1. Dana says:

    YUM!! I love soup and red is my favourite colour… looks like this recipe has my name all over it. 😉

  2. Pingback: Veal Parmigiana – Gluten-Free | lifeofaphoenix

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