Red Bean, Rice and Sausage Soup
| Yield: | 8 Servings |
| Categories: | Soups, Pork, Rice |
| 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 |
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