Slow Cooker Red Bean, Sausage and Rice Soup

By carvalhohm2

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.

Serves 8

WW Points Plus: 5

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.