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Tomato, Rice, and Sausage Soup

This recipe is from the "Martha Stewart's Dinner at Home" cookbook.

  • servings: 4

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Ingredients

  • 1 tablespoon safflower or other neutral-tasting oil
  • 5 ounces andouille sausage, one-quarter cut into small dice, the rest into 1/4-inch-thick half-moons
  • 1/2 red bell pepper, ribs and seeds removed, minced
  • 1/2 yellow onion, minced
  • 2 celery stalks, minced
  • 1 garlic clove, thinly sliced
  • 1 teaspoon fresh thyme, leaves
  • 1 cup canned whole peeled tomatoes, pureed
  • 4 cups chicken stock, homemade or low-sodium, store-bought
  • 1/2 cup long-grain white rice
  • 1/2 teaspoon apple cider or distilled white vinegar
  • Coarse salt and freshly ground pepper

Cook's Note

Andouille sausage is a specialty of Cajun cooking; kielbasa is a good (and less spicy) substitute.

Directions

  1. Step 1

    Heat oil in a 4-quart saucepan over medium-high until hot but not smoking. Cook sausage, stirring occasionally, until browned, 3 to 5 minutes. Add bell pepper, onion, celery, garlic, and thyme. Cook over medium-low, stirring occasionally, 10 minutes.

  2. Step 2

    Add tomatoes, stock, and rice; bring to a boil. Reduce heat and simmer until rice is plump, about 20 minutes. Remove from heat. Stir in vinegar, and season with salt and pepper.

Source
Martha Stewart's Dinner at Home

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