Side Pannel
Red Bean, Rice and Sausage Soup
Red Bean, Rice and Sausage Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Soups
Ingredients List
- 1 lg Onion -- chopped
- 1 lg Garlic clove -- minced
- 1 ts 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
Directions
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.
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.
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