Slow Cooker Red Bean, Sausage and Rice Soup
- Total Time
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 clove(s), medium, minced
uncooked red onion(s)1 medium, chopped
uncooked celery1 rib(s), large, rib, chopped
green pepper(s)1 medium, chopped
canned kidney beans15 oz, dark-variety, rinsed and drained
canned diced tomatoes14 ½ oz, undrained
cooked chicken sausage(s)9 oz, andouille-style, cut into bite-size pieces
dried thyme¼ tsp
black pepper¼ tsp
fat free chicken broth6 cup(s)
uncooked white rice1 cup(s), converted-variety recommended
- 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.