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Slow Cooker Red Beans and Rice Soup


"If you love the flavors of red beans and rice, combine the ingredients to make a filling and healthy soup!"
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5 h 10 m servings 270 cals
Original recipe yields 8 servings

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  1. Combine water, sausage, kidney beans, onion, celery, chicken bouillon, Cajun seasoning, garlic salt, and thyme in a slow cooker.
  2. Cook on High for 4 hours. Add rice and cook until rice is tender, about 1 hour more.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 270 calories; 16.1 g fat; 16 g carbohydrates; 14.7 g protein; 34 mg cholesterol; 1336 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Slow Cooker Red Beans & Rice Soup Haiku: "Really needs more rice. Quarter cup not quite enough. Needs bell peppers too." Only changes that I made were to put it on low for 7ish hrs., and brownin...

This was really delicious! I added a yellow pepper and a half cup of brown rice rather than 1/4. Also I cooked it on low for about 8 hours. Came out much better than I expected. I am always ...

Not our favorite But a nice filling meal type soup for a cold day

Not a big fan of this one. I found it rather bland. Will not make again.

It's a very Plain Jane sort of recipe that allows for plenty of additions for something southern and soul food-esque. On the first try out I decided on making it a fusion of Northern and Southe...