Crock Pot yumminess: red bean, chicken sausage and rice soup!

Slow Cooker Red Bean, Sausage and Rice Soup
4pts per serving
8 servings (1.5 cups per serving)

Could sub chicken broth for veggie broth, and chicken sausage for veggie sausage, and I imagine it would be just as yum for my vegetarian/vegan friends.

1 medium garlic clove(s), minced
1 medium red onion(s), chopped
1 large 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, 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


* 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.

1 comment:


On this blog I share my personal posts about cooking and knitting, travel and other musings; while I will blog about dance-specific topics over on the Deep Roots Dance blog:

I hope you will enjoy both my sites. Thanks for visiting!
Powered by Blogger.