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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Servings 14

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ingredients 11
Prep Time 15 min
Total Time 16 hr 25 min

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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Directions

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.