Tomato, Rice, and Andouille Soup

Ingredients

• 5 ounces andouille sausage
• 1 tablespoon canola oil
• 1/2 red bell pepper, stemmed, seeded, and minced
• 1/2 yellow onion, minced
• 2 celery stalks, minced
• 1 garlic clove, thinly sliced
• 1 teaspoon fresh thyme, minced
• 1 cup canned whole peeled tomatoes, pureed
• 4 cups chicken stock
• 1/2 cup long-grain white rice
• 1/2 teaspoon apple cider vinegar
• Salt and black pepper

Directions

1. Slice three-quarters of the andouille lengthwise down the center, then cut it crosswise into 1/4-inch-thick half-moons. Cut the remaining quarter into dice. Add the oil to a 4-quart saucepan and set it over medium-high heat. Once the oil starts to shimmer, put in all the andouille. Cook it, stirring now and then, until the sausage has browned, 3 to 5 minutes.
2. Add the bell pepper, onion, and celery, followed by the garlic and thyme. Drop the heat to medium-low and keep cooking, stirring occasionally, until the vegetables have softened, about 10 minutes.
3. Pour in the tomatoes and stock, then add the rice. Bring the pot to a boil over high heat; after that, lower the heat so the soup simmers. Cook until the rice grains are full and tender, about 20 minutes. Remove the pan from the heat, mix in the vinegar, and add salt and black pepper to taste.