Muncha Buncha

About three weeks ago I started eating healthier.  This means I take my lunches to work as much as I can.  Tonight I decided to make soup for the week.  Since I am eating healthier I made this with turkey Italian sausage but you can make it with regular.  Also, I like to use sweet Italian sausage and my own heat levels using red pepper flakes.  This way I know my wife can eat it as well.

Ingredients:

• 4 – Tablespoons Olive Oil (divided)
• 1 lb. – Sweet Turkey Italian Sausage
• Red pepper flakes to taste
• 1 3/4 Cups – diced celery
• 1 3/4 Cups – diced carrots
• 2 1/2 Cups – diced white onion
• Salt
• Pepper
• 4 – Cloves of Garlic minced (about 1 tablespoon)
• 4 – 14 1/2 oz. cans of fat free chicken broth
• 1 – 14 1/2 oz. cans of  diced tomatoes
• 1 – Cup short grain brown rice
• 9 – Basil leaves

Preperation:

Heat a pot large enough to hold all of the ingredients to medium high heat.  Add two tablespoons of olive oil and swirl around pot.  Remove the sweet turkey italian sausage from the casings and add to the pot.  I also like to add a couple of pinches of red pepper flakes at this time. Break up the meat as it is browning.  Once the meat is browned remove it and place it on the side.

Add the last two tablespoons of olive oil to the pot and add the celery, carrots and white onion.  Also, add some salt and cracked black pepper to taste.  Be sure to stir them off and on to get even heating.  When I make soups I like the veggies to still be slightly firm before I add my liquids.

Once you have reached this point add the sausage and the garlic back to the pan.  Stir around for about 1 minute or until you can start to smell the garlic cooking.

Add the chicken broth and tomatoes and stir.  Once this comes to a boil add the rice and stir once again.  Cover the pot and reduce to a simmer.  I checked and stirred the pot every 15 minutes until the rice was done.

Remove from the heat and tear the basil leaves into the pot and stir.

Serve nice and hot.

This made 3 Quarts