Red Beans And Rice Soup Recipe

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

Preparation

In large bowl, place beans; add enough water to cover beans by 2 inches. Soak 8 hours; drain.

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.

Cover; cook on Low heat setting 8 hours.

Stir rice into soup. Cover; cook 10 minutes longer or until rice is tender. Garnish individual servings with thyme sprigs.