Photo of Slow cooker red bean, sausage and rice soup by WW

Slow cooker red bean, sausage and rice soup

Total Time
4 hr 20 min
20 min
4 hr
A Louisiana classic, red beans and rice is a Creole favorite! Full of flavorful, filling ingredients, our version is so simple to prepare, it virtually cooks itself during the long slow cooker process. Traditional ingredients such as the trinity of onion, celery and bell pepper, paired with spicy andouille, tomatoes and beans combine flavors and form a rich soup sure to warm your family on any cold night. Eight generous servings makes this recipe ideal for entertaining. Make it a holiday staple on a casual night when family gathers. Leftovers freeze well and make a great weekday lunch option. Serve with some sweet cornbread to sop up all the broth.



1 clove(s), minced

Red onion

1 medium, chopped


1 rib(s), large, rib, chopped

Green bell pepper

1 medium, chopped

Canned kidney beans

15 oz, dark-variety, rinsed and drained

Canned diced tomatoes

14½ oz, undrained

Cooked chicken sausage

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.