Slow Cooker Red Bean, Sausage and Rice Soup

By á-24505

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Prep time: 20 min

Cook time: 240 min

Other time: 0 min

Serves: 8

Full of flavorful, filling ingredients. Switch to a chicken-based Italian sausage if the andouille is too spicy for your taste.

Ingredients

• 1 clove(s) (medium) garlic clove(s), minced
• 1 medium uncooked red onion(s), chopped
• 1 rib(s) (large) uncooked 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(s), 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

Details

Preparation time 20mins
Cooking time 260mins
Adapted from keyingredient.com

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.

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.