Slow Cooker Sausage, Red Beans, and Rice Soup

It might be the middle of summer, but I love a good soup any time of the year. And with this one being prepared in a slow cooker, you don’t have to work over a hot stove. This dish is so easy, just toss everything into the crockpot before work, plug it in, and go. Chop up the veggies and sausage the night before to save time. The Cajun flavors in this soup are a bit mild, so if you like a good kick, like we do, up the cayenne and and hot sauce.

Slowcooker Cajun Sausage Soup

Chop and dice veggies and sausage the night before to save time in the morning.

Slowcooker Cajun Sausage Soup

Place garlic, onion, celery, bell pepper in the crockpot.

Slowcooker Cajun Sausage Soup

Add beans, tomatoes with their juices and sausage.

Slowcooker Cajun Sausage Soup

Add rice. Yes, we did this sooner than indicated in the instructions. It’s fine.

Slowcooker Cajun Sausage Soup

Add thyme, pepper, cayenne, and broth.

Slowcooker Cajun Sausage Soup

Stir well.

Slowcooker Cajun Sausage Soup

Cover and cook.

Slowcooker Cajun Sausage Soup

Stir again before serving.

Slowcooker Cajun Sausage Soup

Serve. Add hot sauce, as well as salt and pepper, to taste.

Slow Cooker Sausage, Red Beans, and Rice Soup
 
Weight Watchers Info: 5 PointsPlus per serving
Author:
Recipe type: Main Dish
Cuisine: Cajun
Serves: 8
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
  • 14½ oz canned diced tomatoes, undrained
  • Cayenne pepper, to taste (optional)
  • 9 oz cooked chicken sausage(s), andouille-style, cut into bite-size pieces (we used FARMER JOHN® Hot Louisiana Brand Chicken Smoked Sausage)
  • ¼ tsp dried thyme
  • ¼ tsp black pepper
  • 6 cup(s) fat free chicken broth (we used leftover frozen turkey stock)
  • 1 cup(s) uncooked converted white rice (we used Uncle Ben's)
  • Louisiana hot sauce, to taste (optional)
Instructions
  1. Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme, pepper, and cayenne; stir well.
  2. Pour in broth and rice; stir again. Cover slow cooker. Cook for 4 hours on high power, or 8 hours on low.
  3. Ladle soup into individual serving bowls, and add hot sauce as needed to taste.
Notes
Use converted rice because. Regular long-grain rice gets mushy in the slowcooker.
To turn up the heat, add ⅛ teaspoon of cayenne pepper with the thyme.
Season to taste with salt and pepper.
Yields about 1½ cups per serving.

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