Slow Cooker Red Bean, Sausage and Rice Soup

By stretchina

Ingredients

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

Details

Servings 8
Preparation time 20mins
Cooking time 260mins

Preparation

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.

Don't recommend putting rice in slow cooker in beginning. I would cook separately and add at end.