This is one of those recipes that is even better the next day. It has lots of great ingredients with a few steps using just one pot. This take on red beans and rice uses most of the traditional ingredients — sausage, red bell pepper, celery, diced tomatoes, tabasco. I added some rich chicken stock to the pot along with a bit of brown sugar and some garlic and thyme. Just perfect for the chilly fall days ahead. Served here with Sour Cream Cornbread.
RED BEANS AND RICE SOUP (Serves 8)
- 1/2 lb. diced kielbasa
- 1 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 3/4 cup celery, diced
- 2 tablespoons garlic, minced
- 2 teaspoons brown sugar
- 1 1/2 teaspoons dried thyme
- salt to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Tabasco sauce(optional)
- 4-6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (undrained)
- 6 cups cooked red beans
- 2/3 cup converted white rice
- Chopped scallions
- Saute kielbasa in a large pot over medium heat, 4-5 minutes. Add onion, celery, bell pepper, garlic and seasonings. Cook, stirring constantly 3-4 minutes.
- Deglaze the pot with vinegar and Tabasco.
- Add broth, tomatoes, beans and rice. Partially cover and simmer for 25-30 minutes, or until rice is tender.
- Garnish servings with chopped scallions.