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Red Beans and Rice Soup

Name: Red Beans and Rice Soup
Prep time: 15 min
Total time: 16 h 25 min
Yield: 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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Prep 15 min
Total 16 hr 25 min
Ingredients 11
Servings 14

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

By Pillsbury Kitchens

Updated Feb 1, 2012

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

Make With

Progresso Broth

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.