All The Reds Soup (vegan)

[Guest guest]

Here is the creation. Quite good now and I suspect it will be even

better

tomorrow after the flavor mingle.

 

All The Reds Soup (vegan)

 

1 red bell pepper, seeded and chopped

1/2 small habanero chili, seeded and finely minced

1 large red onion, chopped

3 garlic cloves, minced

2 Tbs olive oil

1 can (14 oz)can diced tomatoes w/ jalapeno peppers

4 cups stock

2 Tbs rice (your choice as any type works well in this; used basmati)

2 Tbs Worcestershire sauce

1 cups prepared red kidney beans

1 tsp dried oregano

1 tsp sugar (used sucinot)

Salt and freshly ground pepper; fresh parsley, chopped for garnish.

1. Put the red pepper, onion, garlic and oil into a large saucepan.

Heat intil

sizzling, then turn down heat to low. Cover and cook gently for 5

minutes.

 

2. Add the rest of the ingredients, except the garnishes, and bring

to a boil.

Stir well, then simmer, covered, for 15 minutes. Check the

seasonings,

garnish and serve hot.

 

serves 4 to 6

 

~ P_T ~

 

We don't understand life any better at forty than at twenty, but we

know it

and admit it.

-Jules Renard, writer (1864-1910)

[Guest guest]

Hello again,

 

That sounds like a great soup. However I feel compelled

to add that I'm from California, not Texas. Although I did

attend Texas A & M for a year I don't think that counts.

 

Actually if you ever happen to find some small red Thai

peppers or some cayenne peppers. Either one of those

would also be great in your soup, I bet. I grow both

during the summer here. It's great grabbing one of the

thai peppers straight off the bush and eating it in the

garden. The bad part is that, although definitely not

as hot as a habanero, it is pretty hot and occasionally

due to gasping for air it causes hiccups. Meanwhile

my wife is in some other part of the garden pruning

or playing with the dogs and starts laughing because she

immediately knows what has happened. Uh, I also belonged

to the chilehead list for a while. Now I just belong to the

Bay Area ChileHead list. For some reason my wife also

is not fully appreciate of the 20 or so various hot sauces

taking up space in the refrigerator. Oh well.

 

Last note, um, is that real Worcestershire or vegetarian

Worcestershire? Not to rain on anyone's spicy parade

but real worcestershire has anchovies in it, which is why

I finally decided to switch to the vegetarian alternative.

It's about the same anyway, just no anchovies.

 

Good luck!

 

Gary

[Guest guest]

This looks like a splendid soup - and wonderful that you have *just*

given it a test drive. Thanks so much. I'm adding it to my own recipe

file and shall try it soonest. I like the idea of 'all red' ;=)

 

btw, not a quibble but a real question, you say the recipe is 'vegan' -

there is a vegan worcestershire sauce available in your neck of the

woods, is there? I have looked but haven't found it around here.

 

I have another similar query, but I'll save it for another post ;=)

 

Thanks again.

 

best,

pat

 

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

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[Guest guest]

> Not to rain on anyone's spicy parade

> but real worcestershire has anchovies in it, which is why

> I finally decided to switch to the vegetarian alternative

>

 

Sorry, hadn't spotted this reply when I also asked the same question re

Worcestershire Sauce :=(

 

--

PAT (In London, Ontario)

Email List: townhounds-

(townhounds/)

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will not himself find peace. " - Albert Schweitzer

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----------

[Guest guest]

Oops! I thought you were one of our Texan members. *blush* Oh well,

Californian who lived in Texas does count in my book; plus the fact

you seem

to know the hot stuff intimately.

 

While living in Hawaii during the 80s we had a small chili shrub

outside our

house. The chilis were tiny... like the size of the end of our pinky.

They were

hot buggas, and our Vietnamese pals loved adding them to their bowl

of

noodles when they were at my house for lunch. Are those the Thai

kind?

Anyway, ever since my exposure to those, I don't just take it for

granted

anymore about the heat factor of a chili; I ask if I have never used

them

before. Those itty-bitty ones were cute, but so hot.

 

Lastly, yes indeed, the Worcestershire is veggie safe. I didn't even

know there

was veggie brands and used to avoid it like the plague. But I kept

seeing

recipes listed on veggie groups that had it in it, so one day I asked

the gang

here about alternatives and everyone told me that anchovie free sauce

was

available on the markets. That was a happy day. I went out shopping

and

found several brands. Currently I am using one called Lee & Perrins,

not a

veggie brand per say, but according to their label they don't have

anchovies. I

never have yet managed to find that Wizard brand others spoke about.

I

suppose I should specify in my recipes " anchovie free " to avoid

further

confusion. *s* But thanks for pointing it out so I could clarify; we

all have to

be careful to read, read and triple read those labels.

 

~ P_T ~

 

All progress has resulted from people who took unpopular positions.

~ Adlai E. Stevenson

~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~~~~~>

-- In , Gary Mattingly <

gsmattingly@a...> wrote:

 

 

> Worcestershire? Not to rain on anyone's spicy parade

> but real worcestershire has anchovies in it, which is why

> I finally decided to switch to the vegetarian alternative.

> It's about the same anyway, just no anchovies.

>

> Good luck!

>

> Gary