Recipe: Red Beans and Rice Soup

Hot soup was invented for cold nights. Unfortunately, we don’t get many cold nights in an Austin winter, so we occasionally make soup to make it feel a bit more like winter. This is a recipe (adapted from a Rachael Ray recipe) that adds heat in more ways than one – it is so deliciously spicy!


  • 2 links of Hot Italian Turkey Sausage
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped or grated
  • 4 ribs celery, finely chopped
  • 1 red bell pepper, chopped
  • 1 bay leaf
  • 1/2 teaspoon Mega Death Sauce (or the wimpier hot sauce of your choice)
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon dry Thyme
  • 1 can red kidney beans (14 oz)
  • 1 cup rice
  • 1 quart (4 cups) chicken stock


  • Cook sausage in medium to large saucepan according to directions, remove from pan and let cool. Once cool, cut sausage into bite sized pieces.
  • Add the veggies and the bayleaf to the sausepan and cook until tender (~5 minutes).
  • Add hot sauce, Worcestershire sauce, thyme, beans, rice, and sausage, plus salt and pepper to taste.
  • Stir in the chicken stock and bring the liquid to boil.
  • Reduce the heat to medium and simmer until rice is cooked (15-20 minutes)

You’ll probably want to serve this with some fresh bread (to calm the fire). It was a BIG hit in our household.


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