Quick Red Bean Soup

Directions

1. 1
   In a Dutch oven or large pot over medium heat, cook the sausage until browned and the fat is rendered, about 5 minutes.
2. 2
   Drain on paper towels and set aside.
3. 3
   To the fat in the pan, add the oil and heat over medium-high heat.
4. 4
   Add the onions, celery, bell peppers, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft, about 4 minutes.
5. 5
   Add the garlic and cook, stirring, until fragrant, 30 seconds.
6. 6
   Add the red beans and their juices, cooked sausage, and 3 cups of the chicken stock, stir well to mix, and bring to a boil.
7. 7
   Reduce the heat and simmer uncovered, stirring occasionally, until thick and reduced slightly, about 30 minutes, adding more stock as needed if the mixture gets too thick.
8. 8
   Remove from the heat and discard the bay leaf.
9. 9
   (If desired, the soup can be pureed at this point using a hand-held immersion blender, or in batches in a food processor.)
10. 10
    To serve, ladle the soup into bowls and top each portion with 1 to 2 tablespoons of the cooked rice.
11. 11
    Garish each serving with scallions and serve immediately.