Red Bean~ Rice & Sausage Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 large: Onion, chopped
1 large: Garlic clove, minced
1 tsp: Olive oil,
3 1/2 cup: Chicken stock, defatted
1 large: Carrot, diced
1 large: Celery stalk, diced
1/2: Sweet red peppers, diced
1 1/2 cup: Water,
1 can: Tomato sauce, (15 ounces)
2 can: Red kidney beans, canned --
, 16 ounces
1/4 tsp: Dried thyme,
1: Bay leaf,
1/4 tsp: Black pepper,
1/3 cup: Long-grain rice,
6 ounce: 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
Source from luhu.jp
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
Source from luhu.jp