Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- chopped
   1      large         garlic clove -- minced
   1      teaspoon      olive oil
   3 1/2  cups          chicken stock -- defatted
   1      large         carrot -- diced
   1      large         celery stalk -- diced
     1/2                sweet red peppers -- diced
   1 1/2  cups          water
   1      can           tomato sauce -- (15 ounces)
   2      cans          red kidney beans, canned -- (16 ounces)
     1/4  teaspoon      dried thyme
   1                    bay leaf
     1/4  teaspoon      black pepper
     1/3  cup           long-grain rice
   6      ounces        sausage -- sliced 1/4" thick

Preparation:

In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days.