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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hearty Rice and Sausage Soup Recipe

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This recipe for Hearty Rice and Sausage Soup is from La Habra Church of Christ Family Cookbook, 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:  
2 cups water, divided
1 10.5 can beef brooth
1/3 cup quick cooking rice
1 pound bulk sausage
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
3 cartons (32 ounces each) chicken broth
1 can (14 ounces) Mexican style stewed tomatoes, undrained
1 can (3 ounces) tomato paste
1/2 teaspoon chili powder
1/2 cup chopped green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium zucchini, halved length-wise and sliced 1.4 thick

Optional sour cream, broken tortilla chips
Directions:
Directions:
In a large skillet cook sausage, onion, green pepper and garlic until onion is tender and sausage is brown. Drain off the fat.
Cut up vegetables. Add stewed tomatoes, water, broth, tomato paste, and chili powder into the sausage mixture. Bring just to a boil, reduce heat. Add uncooked rice, cover and simmer for 5 minutes.
Add zucchini and cook covered for an additional 5 minutes or until rice and zucchini are tender.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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