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Slow Cooker Red Bean, Sausage and Rice Soup


5 points per servings

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  • 1 clove(s) (medium) garlic clove(s), minced
  • 1 medium red onion(s), chopped
  • 1 stalk(s) (large) celery, rib, chopped
  • 1 medium green pepper(s), chopped
  • 15 oz canned kidney beans, dark-variety, rinsed and drained
  • 14 1/2 oz canned diced tomatoes, undrained
  • 9 oz cooked chicken sausage, andouille-style, cut into bite-size pieces
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 6 cup(s) fat-free chicken broth
  • 1 cup(s) uncooked white rice, converted-variety recommended


Servings 8
Preparation time 20mins
Cooking time 260mins


Step 1

Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme and pepper; stir well.

Pour in broth and rice; stir again. Cover slow cooker and set on high power; cook for 4 hours. Yields about 1 1/2 cups per serving.

We recommend converted rice because regular long-grain rice can become mushy in slow cooker recipes.

To turn up the heat, add 1/8 teaspoon of cayenne pepper with the thyme.

Season to taste with salt and pepper.


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