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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

RED BEANS AND RICE SOUP WITH KIELBASA Recipe

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This recipe for RED BEANS AND RICE SOUP WITH KIELBASA is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ cup long grain rice
1 tablespoon vegetable oil
6 ounces beef kielbasa, cut into ¼ inch pieces
1 large onion, chopped
2 stalks celery, chopped
1 large green pepper, chopped
kosher salt
3 cloves garlic, finely chopped
1 tablespoon Creole seasoning
3 cups low-sodium chicken broth
1 15.5 ounce can kidney beans, rinsed & drained
½ bunch kale, tough stems discarded, leaves washed and chopped (about 5 cups)

Directions:
Directions:
1. Cook the rice according to package directions.
2. Meanwhile, heat the oil in a large pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned, 4-5 minutes. Using a slotted spoon, transfer to a bowl.
3. Add the onion to the pan and cook, covered, stirring occasionally, until tender, 5-6 minutes. Add the celery, bell pepper and ½ teaspoon salt and cook covered, stirring occasionally, for 3 minutes. Add garlic and Creole seasoning and cook, stirring for 1 minute.
4. Return the kielbasa to the pot along with the chicken broth and 1 cup water and simmer for 5 minutes.
5. 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, 3-5 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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