Sausage and Vegetable Soup with Rice

There are three types of dishes that offer up a lot of opportunity for creativity without a lot of risk. Those dishes are soup, salad and pasta.

Here’s a soup recipe that starts with the basics and brings together all of the vegetables from the garden. Also, you can count on the sausage in this soup to get your tastebuds dancing. Which is why we like sausage soups so much at Mediterranean Living.

This soup is easy to prepare and a great option for first time soup cooks. One recipe makes two meals for four.

 

Sausage and Vegetable Soup with Rice

Sausage and Vegetable Soup with Rice

Prep Time 1 hr 15 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 30 mins
Servings 8
Calories 304 kcal

Ingredients
  

  • 1 red onion
  • 2 celery stalks
  • 4 medium carrots
  • 2 tbsp. extra virgin olive oil
  • 1/2 red bell pepper, chopped
  • 3 32 oz containers good quality chicken broth
  • 1 to 1 1/4 pounds flavored chicken or pork sausages
  • 16 ounces cremini mushrooms, sliced
  • 1 zucchini, sliced
  • salt and pepper
  • 2 cups cooked basmati rice
  • 2 red skinned potatoes, boiled and sliced
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped parsley
  • 4 scallions, sliced

Instructions
 

  • In a food processor, chop red onion, celery stalks and 2 of the carrots. Cook mixture on on low-medium for 5 minutes. Slice additional 2 carrots. Add carrots and chopped red pepper and cook for an additional 5 minutes. Add additional olive oil if needed.
  • Add the 3 - 32 oz containers of chicken broth and bring to a boil.
  • As you are bringing the stock to a boil, cook the sausages, turning as needed, in a frying pan w/ a small amount of olive oil until fully cooked. Once the soup has risen to a boil, adjust to medium-low heat. Remove sausages from the frying pan and allow to slightly cool. Thinly slice sausages and add to soup.
  • Add sliced cremini mushrooms and zucchini to the frying pan. Cook on medium until fully cooked, stirring as needed. Add mushrooms and zucchini to the soup.
  • Add salt and pepper to taste. Reduce heat to simmer and simmer soup for 45 minutes
  • Warm basmati rice and potatoes in a microwave. Add a small portion of basmati rice and potatoes to a bowl and ladle soup on top. Garnish with cilantro, parsley and scallions.

Nutrition

Calories: 304kcalCarbohydrates: 32