Mardi Gras Red Beans and Rice Soup

• 2 tbsp Olive Oil
• 3 links of Andouille Sausage
• 2 cups Yellow Onion, chopped
• 3 cloves of Garlic, minced
• 1 tbsp Creole Seasoning
• 2 15oz cans Red Kidney beans, drained and rinsed
• 2 cups chopped Celery
• 1 1/2 cups Green Peppers, chopped
• 5 cups low sodium Chicken Broth
• 1 Bay Leaf
• 1 1/2 cup cooked Brown Rice

1. In a large saucepan over medium heat, heat the oil and saute sausage.
2. Transfer to a bowl.
3. Add onion and cook until golden.
4. Add the Garlic and Creole Seasoning and cook for 1 minute.
5. Mash 1 cup of Kidney Beans with masher, or use a Food Processor.
6. Add the Mashed Beans to Saucepan.
7. Add the Celery, Green Peppers, Chicken Broth, Bay Leaf, bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
8. Stir in reserved cooked sausage and rice. Cook until heated through, discard bayleaf.

Serves 8