Mexican Rice And Bean Soup

• 1 lb sausage, pork (I use "hot" Italian or another spicy sausage)
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/3 cup green pepper, chopped
• 1 garlic clove, minced
• 3 cups water
• 1 (19 ounce) can tomato juice
• 1 (19 ounce) can red kidney beans
• 1/2 cup rice, long-grain
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (up to 1 teaspoon, or chipotle powder)
• 1 teaspoon beef bouillon
• salt and pepper, to taste

1. Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
2. Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
3. Add the water, tomato juice, beans, rice, spices and boullion.
4. Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.

sausage, olive oil, onion, green pepper, garlic, water, tomato juice, red kidney beans, rice, paprika, chili powder, beef bouillon, salt

Taken from www.food.com/recipe/mexican-rice-and-bean-soup-406671 (may not work)