Red Beans and Rice Soup

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red beans

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)

Ingredients

  • 1 tablespoon canola oil
  • 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

Directions

  1. 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.
  2. Deglaze the pot with vinegar and Tabasco.
  3. Add broth, tomatoes, beans and rice. Partially cover and simmer for 25-30 minutes, or until rice is tender.
  4. Garnish servings with chopped scallions.

~from HomeAndGardenDigest.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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