Red Bean, Rice And Sausage Soup

* Exported from MasterCook *

RED BEAN, RICE AND SAUSAGE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion -- chopped
1 lg Garlic clove -- minced
1 t Olive oil
3 1/2 c Chicken stock -- defatted
1 lg Carrot -- diced
1 lg Celery stalk -- diced
1/2 Sweet red peppers -- diced
1 1/2 c Water
1 cn Tomato sauce -- (15 ounces)
2 cn Red kidney beans, canned --
(16 ounces)
1/4 ts Dried thyme
1 Bay leaf
1/4 ts Black pepper
1/3 c Long-grain rice
6 oz Sausage -- sliced 1/4"
Thick

In a Dutch oven or small soup pot, combine onion,
garlic, olive oil, and 3 tablespoons of chicken broth.
Cook over medium heat, stirring frequently, until
onions begin to brown, about 5-6 minutes. Add all
remaining ingredients except sausage. Bring sou p to
a boil over high heat. Lower heat and cover. Simmer,
stirring occasionally, about 20 minutes. Add sausage
and cook an additional 10 minutes or until flavors are
well blended and soup
has thickened slightly. Keeps in refrigerator for 3-4
days.

Recipe By : Skinny Soups



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