Here is a rich, nutritious and good value soup to warm you up. It’s particularly nice with one of those cheese twists you can get from the baking department of supermarkets, as when you dip the cheese twist in to the soup it melts a little. Yum! Goes down well with kids too. Recipe is from the fantastic cookbook Vegetarian and Vegetable Cooking by Christine Ingram and serves 4.
1 red pepper, seeded and chopped
1 red onion, chopped
1 garlic clove, crushed
2 tbsp olive/vegetable oil
400g tin chopped tomatoes
1 litre veg stock (I use OXO as it crumbles easily)
2 tbsp long grain rice
1 tbsp Worcestershire sauce (or a little more if you love this flavour!)
200g tin red kidney beans
1 tsp dried mixed herbs/oregano
1 tsp sugar
Salt and pepper
Put the pepper, onion, garlic and oil in to a large saucepan. Heat until sizzling then turn down low. Cover and cook gently for 5 mins. Add the rest of the ingredients and bring to the boil. Stir well then simmer – covered – for 15 mins. Serve with crusty bread or a cheese twist.