Easy vegetable-rice soup

Serves 4

Of course, you may chop a fresh onion and a bell pepper or two to substitute for the frozen mixture but why? I prefer the convenience.

Some frozen onion-bell pepper mixes contain celery or other seasoning vegetables. They work fine, as do larger quantities of the vegetables (if you should find a 1-pound bag, for instance, use that).

1 tablespoon canola oil

12 ounces smoked sausage, such as kielbasa or skinless turkey smokes sausage

12 ounces frozen onion-bell pepper mix

3 to 4 cups minced fresh green cabbage ( I will use a bag of cole slaw cabbage)

2 cloves garlic, minced, about 2 teaspoons

1 teaspoon thyme

A 1/4 teaspoon cayenne pepper, optional

1 quart reduced-sodium chicken broth

2/3 cup white or brown rice

15 ounces canned crushed tomatoes

Put oil in a large saucepan over high heat.

Chop sausage into A 1/4-inch (or so) pieces ( I cut the sausage in slices then quarter those so I get sausage in every bite), and add to saucepan as you do. When all the sausage is added, cook, stirring occasionally, until it begins to brown. Add onion-bell pepper mix, and stir. Add cabbage, garlic and thyme (and cayenne pepper, if using) as you get them ready.

Keeping the heat as high as you can, cook 15 minutes more, stirring occasionally, or until the vegetables are tender and have reduced quite a bit in size.

Add chicken broth, 1 cup of water and rice. When the mixture boils, reduce heat, cover and cook 15 minutes, or until rice is tender. Stir in tomatoes, bring to a boil and serve. Serve with garlic bread.

Nutrient data per serving: 368 calories, 20 grams protein, 49 grams carbohydrate, 7 grams fiber, 11 grams fat

Courtesy of Sarah Fritschner, Courier Journal

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