Slow Cooker Red Bean, Sausage and Rice Soup

5 points per servings

Slow Cooker Red Bean, Sausage and Rice Soup
Slow Cooker Red Bean, Sausage and Rice Soup

PREP TIME

20

minutes

TOTAL TIME

260

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

260

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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. Notes 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: