Red Beans and Black Rice Soup
Yields: 6 servings
3-4 spicy Turkey sausage links
1/2 cup uncooked black rice or 1 cup cooked rice
1 (14.5 oz) can diced tomatoes (undrained)
1 (14.5 oz) can red kidney beans, drained and rinsed
4 cups vegetable broth
1 large onion, diced
1 carrots, diced
2 stalks celery, diced
3 teaspoon Cajun seasoning, divided (again, adjust accordingly based on spice preference)
3 cloves garlic, minced
1 bay leaf
1 tablespoon olive oil
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Place the sausage in the pot and cook until nicely browned, stirring often. Remove from the pot with a slotted spoon. If there is an excess amount of fat, drain it from the pot.
Reduce the heat to medium, and add the onion, carrot, celery, and half of the Cajun seasoning. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the diced tomatoes, broth, bay leaf, remaining Cajun seasoning, and kidney beans into the pot. Return the sausage to the soup and bring to a boil.
If rice is uncooked, add the black rice to the soup, and simmer over medium-low until the rice is cooked, about 35-40 minutes. If you are adding cooked rice, add to soup for the last few minutes to warm through.
Season to taste with salt and pepper. Ladle into bowls and serve.