Tomato, Rice and Andouille Soup

By RoketJSquerl

Ingredients

• 5 ounces andouille sausage
• 1 tablespoon canola oil
• 1/2 red bell pepper, stemmed, seeded, and minced
• 1/2 yellow onion, minced
• 2 celery stalks, minced
• 1 garlic clove, thinly sliced
• 1 teaspoon fresh thyme, minced
• 1 cup canned whole peeled tomatoes, pureed
• 4 cups chicken stock
• 1/2 cup long-grain white rice
• 1/2 teaspoon apple cider vinegar
• salt and black pepper

Preparation

Step 1

1
Cut three-quarters of the andouille in half lengthwise, and then slice into 1/4-inch-thick slices. Dice the other quarter. Pour the oil into a 4-quart saucepan and turn heat to medium-high. When oil shimmers, add all of the andouille. Cook, stirring occasionally, until it is browned, three to five minutes.
2
Add the bell pepper, onion, celery, garlic, and thyme. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, about ten minutes.
3
Add the tomatoes, stock, and rice. Bring to a boil over high heat, and then reduce heat to a simmer and cook until rice is plump, about 20 minutes. Turn off the heat, stir in the vinegar, and season to taste with salt and pepper.