Title: Red bean~ rice & sausage soup
 Categories: Pork & ham, Pulses and, Rice, Soups
      Yield: 8 Servings
 
      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.