Savor the taste of New Orleans with our easy Crockpot Red Beans and Rice Soup! Tender red beans and rice meld with smoky andouille sausage in a flavorful cajun spiced broth. With just 10 minutes of prep, this dump-and-go dinner is perfect for any day of the week.
This dump-and-go soup recipe is the definition of easy comfort food! Tender red beans and rice are served in a savory broth with andouille sausage and the cajun holy trinity – onion, bell pepper, and celery. Growing up in Louisiana my mom’s red beans and rice were one of my favorite dinners. This soup takes everything I love about the classic red beans and rice and turns it into a cozy bowl of soup! I first made it for Mardi Gras last year and my family’s requested it on almost a weekly basis ever since. Check out what makes it so crave-worthy:
Why We Love This Crockpot Red Beans and Rice Soup
- Simple To Make: It usually takes me about 10 minutes or less to prep everything for the slow cooker. After that, it does all the work for me!
- Hearty and Filling: The red beans, rice, and andouille sausage fill you up with no side dish needed — it’s an entire meal in a bowl.
- Budget Friendly: Using affordable ingredients like beans and rice, you can feed the whole family without breaking the bank!
- Great for Leftovers: The flavors deepen over time, making the leftovers even more delicious.
Enjoy more of the best NOLA flavors with more Cajun-inspired recipes like our creamy cajun sausage pasta, easy chicken and sausage gumbo, and this classic cajun shrimp boil recipe!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this crockpot red beans and rice soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Andouille Sausage: Here’s the deal – you can swap this with any other cooked sausage you want, but it’ll take away from the classic cajun flavor.
- Onion: A yellow onion is preferred, but a white onion will also get the job done.
- Bell Pepper:To keep it classic to the ‘holy trinity’ of cajun cooking we used a green bell pepper, but you can use any color you prefer.
- Celery: Give it a rinse before chopping, and include the celery leaves for even more flavor.
- Cajun Seasoning: We love using our homemade cajun seasoning whenever we can, but if you prefer store-bought Slap Ya Mama is our personal favorite.
- Red Kidney Beans: Make sure to drain them well and rinse them before tossing them in the slow cooker. (Read the tips section below for using dried beans.)
- White Rice: Half a cup may not seem like much, but it’s plenty for this soup! You can always add up to 1 cup if you really like a lot of rice.
How to Make Crockpot Red Beans and Rice Soup
We love this flavorful Cajun soup served with a side of crumbly homemade cornbread or honey beer bread. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Add It All: Toss everything (except for the rice) into the crockpot.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-4 hours.
- Add Rice: About half an hour before serving, stir in the uncooked rice. Cover, make sure the slow cooker is set to high, and cook for about 20 minutes, until the rice is tender.
Cook’s Tips & Variations
- Dried Beans: If you prefer using dried kidney beans instead of canned, soak them overnight and boil them for at least 10 minutes before adding them to the crockpot to ensure they cook properly. You may also want to add an extra cup of broth.
- Make It Spicy: Sprinkle in some hot sauce, cayenne pepper, or crushed red pepper flakes when serving to turn up the heat!
- Cook Rice Separately: You can always cook the rice in a pot, then place as much as you want in each bowl before you top it off with the soup. That way, everyone gets exactly as much rice as they want.
- Brown Rice: You can swap the white rice with brown rice, but it’ll require a longer time to cook and an extra cup of broth.
Make Ahead or Turn Into a Freezer Meal
- Freeze Cooked Soup: Pour cooled soup (without the rice to prevent the rice from soaking up too much liquid and becoming mushy) into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. Cook rice fresh and add it to each bowl before serving.
- Freezer Meal: Add all the ingredients, except the rice, to a freezer-safe container, like a gallon ziplock bag. Freeze for up to 3 months. Thaw overnight in the fridge and add to the crockpot the next morning, cooking as directed.
Crockpot Red Beans and Rice Soup
Ingredients
- 1 lb andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 cup diced celery
- 1 tablespoon minced garlic
- 1 ½ tablespoons Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 2 (15 oz) cans red kidney beans, rinsed and drained
- 6 cups chicken broth
- ½ cup white rice
Instructions
- In a 7-quart crockpot (or larger), add all the ingredients, except the rice, and stir to combine.
- Place the lid on the crockpot and cook on low for 4 to 6 hours, or on high for 2 to 4 hours.
- 30 minutes before serving, add the rice, stir, and cover with the lid. Turn the crockpot to high and cook for 20 to 30 minutes, until the rice is tender. Serve immediately with a side of cornbread, beer bread, or crusty bread.
Notes
- Store: Store any leftover cooled soup in an airtight container in the refrigerator for up to 5 days. The flavors meld beautifully over time, making it even better the next day!
- Reheat: Microwave individual servings in 30-second intervals, stirring in between, until warmed through. To reheat a large portion, we recommend using the stovetop over medium heat, stirring occasionally, until warmed through. If it has thickened, add a splash of broth or water to loosen it up.
