Red Bean Rice And Sausage Soup2
Serving Size : 8
Ingredients for prepare Red Bean Rice And Sausage Soup2
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | onion - chopped |
| 1 | large | garlic clove - minced |
| 1 | teaspoon | olive oil |
| 3 1/2 | cups | chicken stock - defatted |
| 1 | large | carrot - diced |
| 1 | large | celery stalk - diced |
| 1/2 | | sweet red peppers - diced |
| 1 1/2 | cups | water |
| 1 | can | tomato sauce - (15 ounces) |
| 2 | cans | red kidney beans, canned - (16 ounces) |
| 1/4 | teaspoon | dried thyme |
| 1 | | bay leaf |
| 1/4 | teaspoon | black pepper |
| 1/3 | cup | long-grain rice |
| 6 | ounces | sausage - sliced 1/4" thick |
recipe Red Bean Rice And Sausage Soup2
In a Dutch oven or small soup pot, combine onion,
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garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently,
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until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou
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p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about
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20 minutes. Add sausage and cook an additional 10 minutes or until
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flavors are well blended and soup has thickened slightly. Keeps in refrigerator for
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3-4 days.
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