Red Beans and Rice Soup

Progresso® chicken broth provides a simple addition to this slow-cooked soup features with beans, sausage and rice – a wonderful dinner.

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  • prep time 15 min
  • total time 16 hr 25 min
  • ingredients 11
  • servings 14
 

Ingredients

1
bag (16 oz) dried kidney beans, sorted, rinsed
1
ring (1 lb) fully cooked smoked pork sausage, sliced
1
container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
3
cloves garlic, finely chopped
6
cups Progresso™ chicken broth (from two 32-oz cartons)
2
cups water
3/4 teaspoon salt
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
1
pouch boil-in-bag rice (from 14-oz box)
Fresh thyme sprigs, if desired

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LOCATION

Steps

  • 1 In large bowl, place beans; add enough water to cover beans by 2 inches. Soak 8 hours; drain.
  • 2 Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage and vegetables over medium heat 4 minutes, stirring frequently, until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. Drain. Place beans and sausage mixture in slow cooker. Stir in broth, water, salt, thyme and red pepper.
  • 3 Cover; cook on Low heat setting 8 hours.
  • 4 Stir rice into soup. Cover; cook 10 minutes longer or until rice is tender. Garnish individual servings with thyme sprigs.
  • 1 In large bowl, place beans; add enough water to cover beans by 2 inches. Soak 8 hours; drain.
  • 2 Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage and vegetables over medium heat 4 minutes, stirring frequently, until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. Drain. Place beans and sausage mixture in slow cooker. Stir in broth, water, salt, thyme and red pepper.
  • 3 Cover; cook on Low heat setting 8 hours.
  • 4 Stir rice into soup. Cover; cook 10 minutes longer or until rice is tender. Garnish individual servings with thyme sprigs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
,
% Daily Value
Total Fat
9 1/2g
9 1/2%
(Saturated Fat
3g,
3%
),
Sodium
947mg
947%;
Total Carbohydrate
30 1/2g
30 1/2%
(Dietary Fiber
5 1/2g
5 1/2%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 High-Fat Meat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.