Red bean~ rice & sausage soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion -- chopped |
| 1 | large | Garlic clove -- minced |
| 1 | teaspoon | Olive oil |
| 3½ | cup | Chicken stock -- defatted |
| 1 | large | Carrot -- diced |
| 1 | large | Celery stalk -- diced |
| ½ | Sweet red peppers -- diced | |
| 1½ | cup | Water |
| 1 | can | Tomato sauce -- (15 ounces) |
| 2 | cans | Red kidney beans, canned -- |
| (16 ounces) | ||
| ¼ | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| ¼ | teaspoon | Black pepper |
| ⅓ | cup | Long-grain rice |
| 6 | ounces | 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.
Recipe By : Skinny Soups
Related recipes
- Bean & sausage soup
- Bean and sausage soup
- Bean~ barley & sausage soup
- Black bean, sausage, and sweet potato soup
- German bean and sausage soup
- Macaroni & red bean soup
- Red bean and bacon soup
- Red bean rice
- Red bean soup
- Red bean, rice and sausage soup
- Red beans and rice w. sausage
- Red beans and sausage
- Rice & sausage soup
- Rice and red bean sausage
- Rice and sausage soup
- Small red bean soup
- Spicy sausage & bean soup
- Thick & rich red bean soup
- Three bean and sausage soup
- Tuesday's red bean soup