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. MORE+ LESS-

By Pillsbury Kitchens

February 1, 2012

bag (16 oz) dried kidney beans, sorted, rinsed

ring (1 lb) fully cooked smoked pork sausage, sliced

container (8 oz) refrigerated prechopped onion, celery and bell pepper mix

cloves garlic, finely chopped

cups Progresso™ chicken broth (from two 32-oz cartons)

cups water

3/4 teaspoon salt

3/4 teaspoon dried thyme leaves

1/4 teaspoon ground red pepper (cayenne)

pouch boil-in-bag rice (from 14-oz box)

Fresh thyme sprigs, if desired

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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.