Part 1 (see below) is for newly added ingredients, which are similar to what was used for the original red beans & rice meal.Leftovers were added in Part 2.
1 large onion - roughly chopped
2-3 slices of bacon, cut up
1-2 pieces of Andouille sausage or other sausage, cut up (optional)
3/4 C celery, cut up
3/4 C chopped peppers (if available)
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp garlic powder
2 cans low-sodium chicken broth
1 28 oz can diced tomatoes
Seasonings to taste - salt & pepper, Cajun or chili powder
Cook bacon in large pot until you have enough released grease to cook the onion, celery and peppers, and sausage, add olive oil as needed. Add canned tomatoes, spices and chicken broth. Bring to a boil and then simmer.
Part 2 is really easy: Add leftover red beans & rice and simmer for additional hour. If needed, cook a 1/2 C of rice and add to the mix.
Serve with salad and cornbread. Luckily, there was homemade cornbread in the F&P freezer - perfect with the soup.