Red Bean, Rice & Sausage Soup
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | teaspoon |
olive oil
|
|
| 3 ½ | cups |
chicken broth
defatted |
|
| 1 | large |
carrots
diced |
|
| 1 | large |
celery stalks
diced |
*
|
| ½ | each |
sweet red bell peppers
diced |
|
| 1 ½ | cups |
water
|
|
| 15 | ounces |
tomato sauce
|
|
| 32 | ounces |
red kidney beans
canned |
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
long grain rice
|
|
| 6 | ounces |
sausage
sliced 1/4 inch thick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 5 | ml |
olive oil
|
|
| 828 | ml |
chicken broth
defatted |
|
| 1 | large |
carrots
diced |
|
| 1 | large |
celery stalks
diced |
*
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 355 | ml |
water
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 924.8 | ml/g |
red kidney beans
canned |
|
| 1.3 | ml |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
long grain rice
|
|
| 173.4 | ml/g |
sausage
sliced 1/4 inch 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 to 6 minutes.
Add all remaining ingredients except sausage.
Bring soup 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 to 4 days.
