1 pound Italian sausage, chopped or broken into small pieces
3 cloves minced garlic
3 tbsp olive oil
1/2 cup diced red pepper
1/2 cup diced red onion
salt and pepper to season
Saute the garlic, onion, red pepper and sausage in the oilve oil to brown the sausage. Season with salt and pepper. Add
4 cups low sodium sodium beef stock
4 cups canned diced tomatoes
1 large coarsely grate carrot
1/4 cup long grain rice
1 cup cooked kidney beans ( you can use canned)
2 tsp chili powder
3 tbsp minced jalopeno peppers (optional)
1 1/2 tsp ground cumin
Simmer gently until the rice is cooked; about 20 minutes. Season with salt and pepper. If you wish, you can add fresh baby spinach leaves at this point and let the spinach wilt in the soup.
Garnish with some grated cheddar or a dollop of sour cream…or both. Serve with Cornbread Loaf.
Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.
1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt
3/4 cup melted butter
1 1/2 cups milk
Fold in the dry ingredients (and 3 tbsp minced jalopneo pepper, optional)
Pour batter into prepared loaf pan and bake for about 45-50 minutes.