Quick Red Bean Soup

1. 1

   In a Dutch oven or large pot over medium heat, cook the sausage until browned and the fat is rendered, about 5 minutes.

2. 2

   Drain on paper towels and set aside.

3. 3

   To the fat in the pan, add the oil and heat over medium-high heat.

4. 4

   Add the onions, celery, bell peppers, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft, about 4 minutes.

5. 5

   Add the garlic and cook, stirring, until fragrant, 30 seconds.

6. 6

   Add the red beans and their juices, cooked sausage, and 3 cups of the chicken stock, stir well to mix, and bring to a boil.

7. 7

   Reduce the heat and simmer uncovered, stirring occasionally, until thick and reduced slightly, about 30 minutes, adding more stock as needed if the mixture gets too thick.

8. 8

   Remove from the heat and discard the bay leaf.

9. 9

   (If desired, the soup can be pureed at this point using a hand-held immersion blender, or in batches in a food processor.)

10. 10

    To serve, ladle the soup into bowls and top each portion with 1 to 2 tablespoons of the cooked rice.

11. 11

    Garish each serving with scallions and serve immediately.

* Per serving · 4 servings · Values may vary.