Red Beans and Rice Soup with Kielbasa

By Lady Butterfly

"This Creole seasoning is my adaptation of the famous New Orleans spice mix and costs less than $1 to make 1/2 cup. Traditionally it's paired with shrimp, but it can perk up meat, fish, or vegetables," says Sara Moulton.

Ingredients

• 1/2 cup(s) long-grain white rice
• 1 tablespoon(s) vegetable oil
• 6 ounce(s) beef kielbasa, cut into 1/4-inch pieces
• 1 large onion, chopped
• 2 stalk(s) celery, chopped
• 1 large green pepper, chopped
• Kosher salt
• 3 clove(s) garlic, finely chopped
• 1 tablespoon(s) Creole seasoning (recipe below)
• 3 cup(s) low-sodium chicken broth
• 1 can(s) (15 1/2-ounce) kidney beans, rinsed
• 1/2 bunch(es) (about 5 cups) kale, tough stems discarded, leaves washed and chopped
• 1 tablespoon(s) hot paprika
• 1 teaspoon(s) hot paprika
• 1 tablespoon(s) garlic powder
• 1.50 teaspoon(s) black pepper
• 1.50 teaspoon(s) onion powder
• 1.50 teaspoon(s) cayenne pepper
• 1.50 teaspoon(s) dried oregano
• 1.50 teaspoon(s) dried thyme
• 1 tablespoon(s) kosher salt

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from womansday.com

Preparation

Step 1

Cook the rice according to package directions.

Meanwhile, heat the oil in a large pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer to a bowl.

Add the onion to the pan and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Add the celery, bell pepper, and 1/2 teaspoon salt and cook, covered, stirring occasionally, for 3 minutes. Add the garlic and Creole seasoning and cook, stirring, for 1 minute.

Return the kielbasa to the pot along with the chicken broth and 1 cup water and simmer for 5 minutes.

Using a fork, gently mash half the beans. Stir the beans and rice into the soup and bring to a simmer. Add the kale and simmer until just tender, 3 to 5 minutes.

Cook the rice according to package directions.

Meanwhile, heat the oil in a large pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer to a bowl.

Add the onion to the pan and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Add the celery, bell pepper, and 1/2 teaspoon salt and cook, covered, stirring occasionally, for 3 minutes. Add the garlic and Creole seasoning and cook, stirring, for 1 minute.

Return the kielbasa to the pot along with the chicken broth and 1 cup water and simmer for 5 minutes.

Using a fork, gently mash half the beans. Stir the beans and rice into the soup and bring to a simmer. Add the kale and simmer until just tender, 3 to 5 minutes.

To make Creole seasoning: In a small bowl, combine hot paprika, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, and kosher salt. Transfer to an airtight container and store for up to 3 months. Makes 1/2 cup.