Dinner Tonight: Tomato, Rice, and Andouille Soup
Dinner Tonight: Tomato, Rice, and Andouille Soup is a gluten free and dairy free main course. One portion of this dish contains approximately 16g of protein, 17g of fat, and a total of 347 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up andouille sausage, apple cider vinegar, onion, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.
Cut three-quarters of the andouille in half lengthwise, and then slice into 1/4-inch-thick slices. Dice the other quarter.
Pour the oil into a 4-quart saucepan and turn heat to medium-high. When oil shimmers, add all of the andouille. Cook, stirring occasionally, until it is browned, three to five minutes.
Add the bell pepper, onion, celery, garlic, and thyme. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, about ten minutes.
Add the tomatoes, stock, and rice. Bring to a boil over high heat, and then reduce heat to a simmer and cook until rice is plump, about 20 minutes. Turn off the heat, stir in the vinegar, and season to taste with salt and pepper.