Vienna Sausage Soup
25Prep Time Minutes
40Total Time Minutes
8Number of Ingredients
1 tablespoon Pure Wesson® Canola Oil
3 cans (4.6 oz each) Libby's® Vienna Sausages, drained, cut into 1/2-inch pieces
1/2 cup chopped yellow onion
1/2 cup chopped celery
1 packet (0.17 oz each) sazon with coriander and annatto seasoning blend
4 cups reduced-sodium chicken broth
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic. undrained
1 can (15 oz each) Van Camp's® Red Kidney Beans, undrained
1/2 cup long-grain white rice, uncooked
|% Daily Value|
|Total Fat||11 g||16%|
|Saturated Fat||2 g||12%|
|Dietary Fiber||4 g||16%|
|Vitamin C||4 mg||6%|
|Vitamin A||114 iu||2%|
Heat oil in medium saucepan over medium heat. Add sausages, onion and celery. Cook 3 to 5 minutes or until sausage is browned and vegetables are tender.
Add seasoning blend; stir to combine. Add broth, undrained tomatoes, beans and rice. Reduce heat to medium-low and simmer 15 minutes or until rice is tender.
Sazon seasoning blends can be found in the Mexican or Hispanic section of the grocery store.