Sausage, Corn And Roasted Red Pepper Soup

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup brown rice
• 4 cups chicken broth
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 tablespoon sambal oelek (optional)
• 3 ears corn (kernels sliced off or about 15oz if you're using frozen)
• 2 large red bell peppers
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 8 ounces andouille sausages
• fresh cilantro or parsley (to garnish)

Recipe

• 1 combine the rice, broth and water in a large stock pot and simmer covered for about 1 hour, or until rice is soft.
• 2 while the rice is cooking, roast the red peppers over a gas burner, under a broiler or on a grill. try to get entire skin charred.
• 3 once charred, transfer the peppers to a plastic bag and let sit for 15 minutes. remove peppers, peel, remove the seeds and slice into thin 1" long strips. set aside.
• 4 heat oil in skillet, add garlic and saute over medium heat for about 1 minute. add corn and saute an additional 3-5 minutes. if you're using frozen corn, try to partially thaw it first and remove as much ice and water as possible.
• 5 once corn is done, remove from heat and add the chopped up peppers to the skillet.
• 6 when rice is done, add the garlic/corn/pepper mixture to the pot.
• 7 slice sausage into 1/4" thick half rounds and saute in skillet until browned.
• 8 add the browned sausage to the pot and season with 1tsp salt and 1/4 tsp black pepper or to taste. give it a taste and add the sambal olek if you want a little heat.
• 9 let simmer uncovered for about 30 minutes, or until it starts to get quite thick.