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Red Beans and Rice Soup

Red Beans and Rice Soup
  • Prep 15 min
  • Total 16 hr 25 min
  • Ingredients 11
  • Servings 14
Progresso® chicken broth provides a simple addition to this slow-cooked soup features with beans, sausage and rice – a wonderful dinner.
Updated February 1, 2012
Make With
Make With
Progresso Broth

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

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.

Nutrition Facts

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