Ingredients
- 1 onion (chopped)
- 1 garlic clove (minced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 bay leaf
- 1/2 sweet peppers (red diced)
- 850 ml chicken stock defatted
- 350 ml water
- 95 gr sausage (sliced)
- 40 gr long rice (grain)
- 5 ml olive oil
- 1 gr thyme (dried)
- 1 gr black pepper
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. Recipe By : Skinny Soups
