Recipe - Red Bean Rice And Sausage Soup

1 lg Onion chopped
1 lg Garlic clove minced
1 teaspoon Olive oil
3 One half cup Chicken stock defatted
1 lg Carrot minced
1 lg Celery stalk minced
One half Sweet red peppers minced
1 One half cup Water
1 cn Tomato sauce (15 ounces)
2 cn Red kidney beans, canned
(16 ounces)
One fourth teaspoon Dried thyme
1 Bay leaf
One fourth teaspoon Black pepper
1/3 cup Longgrain rice
6 ounce Sausage cut or sliced up 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 56 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 34 days.

Recipe By : Skinny Soups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini