Progresso® chicken broth provides a simple addition to this slow-cooked soup features with beans, sausage and rice – a wonderful dinner.
Red Beans and Rice Soup
- Prep Time 15 min
- Total 16 hr 25 min
- Ingredients 11
- Servings 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
Make With
Progresso Broth
Instructions
-
Step1In large bowl, place beans; add enough water to cover beans by 2 inches. Soak 8 hours; drain.
-
Step2Spray 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.
-
Step3Cover; cook on Low heat setting 8 hours.
-
Step4Stir rice into soup. Cover; cook 10 minutes longer or until rice is tender. Garnish individual servings with thyme sprigs.
Nutrition
260
Calories
9 1/2g
Total Fat
13g
Protein
30 1/2g
Total Carbohydrate
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
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