🫙 From the Spice Rack
Red Bean, Rice and Sausage Soup
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...
maineasy
Ingredients8 items
Ingredients
- 1lg onion -- chopped
- 1lg garlic clove -- minced
- 1t olive oil
- 31/2 c chicken stock -- defatted
- 1lg carrot -- diced
- 1lg celery stalk -- diced
- 1/2sweet red peppers -- diced
- 11/2 c water
Directions
- 1
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
- 2
Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes
- 3
Add all remaining ingredients except sausage
- 4
Bring sou p to a boil over high heat
- 5
Lower heat and cover
- 6
Simmer, stirring occasionally, about 20 minutes
- 7
Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly
- 8
Keeps in refrigerator for 3-4 days