What a delicious soup! It was served with cornbread muffins.
- canola or olive oil
- 1/2 onion, finely chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 1/2 green bell pepper, chopped
- 8 oz andouille sausage (2 to 3 links), thinly sliced
- 1 T dried thyme
- Â¼ t allspice
- 1 (15-oz) can diced tomatoes
- 4 cups chicken broth
- pepper to taste
- salt to taste
- 1 t sugar or honey
- 1 cup white rice
- 1 6 oz bag fresh spinach
In a large pot or Dutch oven, heat a little oil over medium-high heat. Add onion and celery and cook til onion is translucent, about 5 minutes. Add garlic, peppers, and sausage, and cook til peppers soften, about 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.
Add tomatoes, broth, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered 20 minutes. Add salt and sugar to taste.Â
Add rice and continue to simmer soup, uncovered, til rice is fully cooked, 10 to 15 minutes more.
Stir in spinach and cook til wilted, about 5 minutes. Serve immediately.