*  Exported from  MasterCook  *
 
                      RED BEAN, RICE AND SAUSAGE SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Rice                             Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Onion -- chopped
    1       lg           Garlic clove -- minced
    1       t            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
 
   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
  
 
 
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