Slow Cooker Red Bean, Sausage and Rice Soup

Servings: 8 servings

5 points per servings



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.