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Red Bean, Rice and Sausage Soup

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


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.


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