Red Bean Rice & Sausage Soup Recipe

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Red Bean Rice & Sausage Soup 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 --
1 (16 ounces)
1/4 tsp dried thyme
1 bay leaf
1/4 tsp black pepper
1/3 cup long-grain rice
6 oz sausage -- sliced 1/4
1 thick

A Recipe for
Red Bean Rice & Sausage Soup

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This is a recipe for Red Bean Rice & Sausage Soup from the recipe cookbook of Recipes-to-go (Bean)

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Red Bean Rice & Sausage Soup recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Red Bean Rice & Sausage Soup

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Red Bean Rice & Sausage Soup 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

Serves: 8

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Red Bean Rice & Sausage Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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