Slow Cooker Red Bean, Sausage and Rice Soup

Prep Time
20 min
Cook Time
240 min
Recipe Details
  • 1 clove(s) garlic clove(s), minced
  • 1 medium uncooked red onion(s), chopped
  • 1 rib(s) 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
  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.

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