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.