Recipe: Red Beans and Rice Soup (3)

HI,

Hope one of the following will help.

Kim

Creole Chicken, Red Beans And Rice Soup

2 tablespoons olive oil
1 whole chicken, (about 4 pounds) cut into 10 pieces
Creole seasoning
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1 tablespoon minced garlic
2 bay leaves
Pinch crushed red pepper
1 pound dried red beans, rinsed, picked over, soaked overnight and drained
1 gallon chicken stock
1/4 pound long grain white rice, uncooked
1/2 cup chopped green onions (green part only)

In a large sauce pot, heat the olive oil.
Season the chicken with Creole seasoning. When the oil is hot, add the chicken, sear for 4 to 5 minutes on each side.
Add the onions, celery, and carrots. Season with Creole seasoning. Saut the vegetables for 4 minutes.
Add the garlic, bay leaves, pinch of crushed red pepper and red beans and saut for 1 minute.
Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 2 hours or until the beans are tender.
Re-season if necessary.
Add the rice and continue to cook for 20 minutes or until the rice is tender.
Remove from the heat and stir in the green onions.
Ladle into soup bowls and serve with crunchy French Bread.
Yield: 8 to 10 serving

Red Bean, Rice & Sausage Soup
Yield: 8 Servings

1 lg onion -- chopped
1 lg garlic clove -- minced
1 ts olive oil
3 1/2 c chicken stock -- defatted
1 lg carrot -- diced
1 lg celery stalk -- diced
1/2 sweet red peppers -- diced
1 1/2 c water
1 cn tomato sauce -- (15 ounces)
2 cn red kidney beans, canned --
1 (16 ounces)
1/4 ts dried thyme
1 bay leaf
1/4 ts black pepper
1/3 c long-grain rice
6 oz sausage -- sliced 1/4
1 thick

In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days.

NOTES : Note: that's 1/2 of one sweet red pepper and cans of beans must be drained. Also, for low fat version smoked turkey sausage may be substituted

Red Beans & Rice Soup With Shrimp
Yield: 6 Servings

1 tb vegetable oil
1 c chopped onion
1/2 c coarsely chopped celery
1 garlic clove; minced
2 tb all-purpose flour
1 1/2 c water
1/4 c long-grain rice, uncooked
1 ts chili powder
1/2 ts ground cumin
1/4 ts salt
14 1/2 oz canned whole tomatoes
--(no-salt-add; ed), undrain
10 1/2 oz low-sodium chicken broth
3/4 lb small fresh unpeeled shrimp
15 1/2 oz canned red beans; drained
1 tb lime juice

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and garlic; saute 5 minutes. Sprinkle with flour, stir well, and cook an additional minute, Add 1 1/2 cups water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.

Peel and devein shrimp. Add shrimp and red beans to rice mixture, and stir well. Cook, uncovered, 5 minutes or until shrimp is done. Remove from heat, and stir in lime juice. Yield: 7 1/2 cups (serving size: 1 1/2 cups).