Dinner Tonight: Tomato, Rice, And Andouille Soup Recipe

• 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

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.

sausage, canola oil, red bell pepper, yellow onion, celery stalks, garlic, fresh thyme, tomatoes, chicken stock, longgrain white rice, apple cider vinegar, salt

Taken from www.seriouseats.com/recipes/2011/10/tomato-rice-and-andouille-soup-recipe.html (may not work)