Slow Cooker Red Bean, Sausage and Rice Soup

Total Time
4 hr 20 min
20 min
4 hr
Full of flavorful, filling ingredients. Switch to a chicken-based Italian sausage if the andouille is too spicy for your taste.


garlic clove(s)

1 medium clove(s), minced

uncooked red onion(s)

1 medium, chopped

uncooked celery

1 rib(s), large, rib, chopped

green pepper(s)

1 medium, chopped

canned kidney beans

15 oz, dark-variety, rinsed and drained

canned diced tomatoes

14½ oz, undrained

cooked chicken sausage(s)

9 oz, andouille-style, cut into bite-size pieces

dried thyme

¼ tsp

black pepper

¼ tsp

fat free chicken broth

6 cup(s)

uncooked white rice

1 cup(s), converted-variety recommended


  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.
  2. 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.


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.

A happier, healthier you starts here