Yield: 4 servings
Crockpot Red Beans and Rice Soup
This easy Crockpot Red Beans and Rice Soup features tender red beans and rice with smoky andouille sausage in a flavorful cajun spiced broth. Just dump everything into the crockpot in the morning and come home to a bowl of hearty 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
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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.
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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.
Nutrition
Serving: 1 serving, Calories: 668kcal, Carbohydrates: 58g, Protein: 37g, Fat: 33g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 105mg, Sodium: 2298mg, Potassium: 1242mg, Fiber: 12g, Sugar: 7g, Vitamin A: 2394IU, Vitamin C: 43mg, Calcium: 97mg, Iron: 6mg