tomato, rice and sausage soup

26 Sep

Fall kicked into high gear yesterday with swirling winds, cooler temperatures and rain showers.  Of course that was timed nicely with our son’s cross-country meet.  I was chilled to the bone (partly my fault, since I was still sporting late summer clothing).

This soup was a wonderful antidote.  A nice rich tomato broth with rice and slightly spicy sausage.  Very satisfying and only 6 WWpts+ for 1 1/2 cups.

Tomato, Rice, and Sausage Soup

  • 1 Tbsp. canola or vegetable oil
  • 6 ounces andouille sausage (I used chicken sausage), one-quarter cut into small dice, the rest cut into 1/4 inch thick half-moons
  • 1/2 red bell pepper, minced
  • 1/2 yellow onion, minced
  • 2 celery stalks, minced
  • 1 garlic clove, minced
  • 1 tsp. fresh thyme
  • 1 cup canned whole peeled tomatoes, pureed
  • 4 cups chicken stock
  • 1/2 cup long-grain white rice
  • 1/2 tsp. apple cider vinegar
  • salt and pepper

Heat oil in a 4-quart saucepan over medium-high heat.  Cook sausage, stirring occasionally, until browned, 3 to 5 minutes.  Add red bell pepper, onion, celery, garlic, and thyme.  Cook over medium-low heat, stirring occasionally, for 10 minutes.

Add tomatoes, stock, and rice.  Bring to boil, reduce heat and simmer until rice is plump, about 20 minutes.  Remove from heat.  Stir in vinegar and season with salt and pepper, to taste.  Makes 9 cups.

Recipe from

Using the Weight Watcher’s Recipe Builder, I calculated each serving 1 1/2 cup serving as having 6 pts+.


Posted by on September 26, 2011 in points plus, soups


Tags: , , , ,

2 responses to “tomato, rice and sausage soup

  1. Magen

    October 3, 2011 at 12:08 pm

    This is a yummy soup! We made a double batch and didn’t have enough chicken stock (about 6.5 cups) and it turned out fantastic. I am having leftovers for lunch right now. This will be a regular during the winter when we like to have soup for dinner.

  2. Magen

    October 3, 2011 at 12:18 pm

    Here is more info on this soup. It is spicy, might be more than “slightly”. We used the only andouille sausage in the store – pork. It was spicy when first made, today’s leftovers are a little more subdued. Don’t be afraid of it – it isn’t too spicy!


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