Red Beans and Rice Soup

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

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

Directions

  1. 1 In large bowl, place beans; add enough water to cover beans by 2 inches. Soak 8 hours; drain.
  2. 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. 3 Cover; cook on Low heat setting 8 hours.
  4. 4 Stir rice into soup. Cover; cook 10 minutes longer or until rice is tender. Garnish individual servings with thyme sprigs.

Notes

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Nutrition Information

Recipe Step Photos

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