Slow Cooker Red Bean, Sausage and Rice Soup
By á-24505
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5PointsPlus Value
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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.
- 20 mins
- 260 mins
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
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.
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