Sausage, Pepper, & Rice Soup

Sausage, Pepper, & Rice Soup

Is it jambalaya? Is it stuffed pepper soup? We don't know, but it’s delicious and only 224 calories per bowl.

Recipe by Rachel’s Healthy Plate
Ingredients
  • 1 tbsp olive oil
  • 1 green bell pepper, medium dice
  • 1 yellow bell pepper, medium dice
  • 1 small onion, small dice
  • 2 cloves garlic, minced
  • 3 cups low sodium beef broth
  • 1 (15 oz) can fire roasted diced tomatoes
  • 1 8oz can tomato sauce
  • 4 Links of Gilbert's Craft Sausages Andouille Chicken Sausage, sliced into ¼ inch thick pieces
  • ½ tsp Italian seasoning
  • 1 bay leaf
  • ¼ tsp smoked paprika
  • pinch of crushed red pepper, optional
  • salt and pepper, to taste
  • 2 cups of cooked white rice
Instructions
  1. Heat oil in a large heavy soup pan over medium heat. Add peppers and onions plus some salt and pepper and saute for about 5 minutes until vegetables are fairly soft.
  2. Add in the minced garlic and sausage and saute until garlic is fragrant and the edges of the sausage are starting to brown, about 2-3 minutes.
  3. Add in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, bay leaf, smoked paprika, and crushed red pepper. Stir and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 20 minutes.
  5. While the soup is simmering you can cook your rice or you can use a shortcut and buy precooked rice in a steam bag.
  6. Stir in rice just before serving and adjust salt and pepper to taste- enjoy! (See note about leftovers)

Makes 6 Servings at 4 WW Smartpoints each and 224 calories.

Note about leftovers: Leftovers will become thick because the rice will continue to absorb the soup liquid. I personally don't mind this! To prevent this from happening you can keep the soup and rice separate and combine just before serving.