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.
- 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)
- 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.
- Pour in broth and rice; stir again. Cover slow cooker. Cook for 4 hours on high power, or 8 hours on low.
- Ladle soup into individual serving bowls, and add hot sauce as needed to taste.
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.
Made your recipe with a few modifications because of availability of some items and had spectacular results! Used black beans instead of kidney, pork andouille sausage instead of chicken, and some cooked leftover ham. Used brown rice instead of white. I’m a single guy so I’m willing to cook a mess of sumthin’ and eat it for 3 days running. Thanks for your recipe!