Red Beans and Rice Soup

This is a super fast soup to make using canned beans.  You can make it as spicy as you like.

• 12 oz. kielbasa, coarsely chopped (I use all-natural.)
• 1 onion, minced
• 1 celery rib, minced
• 1 green bell pepper, minced
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon Cajun seasoning (I used McCormick Creole seasoning which was mildly spicy.)
• 6 cups low-sodium chicken broth
• 2 cans red kidney beans, rinsed
• 2 cups cooked rice

Cook first four ingredients in vegetable oil in Dutch oven over medium-high heat until lightly browned, 5 to 7 minutes.

Add garlic and seasoning and cook for 30 seconds.

Add chicken broth, beans and rice and simmer for 5 minutes.  Season with salt and pepper to taste.

Serves 6.

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