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Soups & Stews
6 - 8 servings
10 minutes
25 minutes
Chef Tom Fraker
½ pound Smoked Sausage – cut into rounds
1 tablespoon Extra Virgin Olive Oil
2 (12 ounces) Carrots – ends trimmed and diced
2 (3 ½ ounces) Celery – ends trimmed and diced
1 (1 cup) Sweet Onion – peeled and diced
3 (1 ounce) Dried Hatch Chiles – stems removed
6 cups Chicken Broth
1 (28 ounces) can Diced Tomatoes
8 ounces Fresh Button Mushrooms – cleaned and quartered
1 tablespoon Smoked Paprika
½ teaspoon Sea Salt
½ teaspoon Freshly Ground Black Pepper
¼ teaspoon Dried Oregano
1 cup Uncooked White Rice
2 packages (8.8 ounces each) Melissa’s Sex Bean Medley
Brown the sausage in a pot over medium high heat.
Add the olive oil, carrots, celery and onion and cook until well browned.
Add the rest of the ingredients and bring to a boil. Reduce the heat and simmer for 20 minutes.
Serve hot with a nice crusty bread.
