Sarah Cooks: Red Bean, Sausage & Rice Soup

While I’m not 100% ready for Fall, I am kinda excited about warm days & cool nights. Which is why I served up this yummy soup of red beans, sausage & rice on a chilly Friday night. I know what you’re thinking, how is there a chilly night in August?! And, I honestly can’t answer that, HA! All I know is this was a perfect soup to serve with crusty bread and read wine & will leave you full and happy! Enjoy!

Fall Deck Dinner

This recipe was adapted from a WeightWatchers recipe that is only 4 points and a slow cooker option. Make sure you check all labels & do calculations yourself, because different brands can definitely add more points! I also made mine in a dutch oven on the stove! 🙂


1 clove(s), medium garlic clove minced

1medium uncooked yellow onion chopped

2 jalapenos, chopped

2 poblano peppers, chopped

1 medium green pepper(s), chopped

15oz canned kidney beans, dark-variety, rinsed and drained

14 1⁄2 oz canned diced tomatoes with green chilies

9 oz cooked chicken sausage(s), andouille-style, cut into bite-size pieces

1⁄4 tsp chili powder

1/4 tsp cayenne pepper

1⁄4 tsp black pepper

6 cup(s) fat free chicken broth

1 cup cooked brown rice



Place garlic, onion, peppers, beans, tomatoes with their juices and sausage in a 5-quart dutch over. Add chili powder, cayenne pepper and pepper; stir well.

Pour in broth and rice; stir again. Cover and set on medium low; cook for 30-45 minutes. Yields about 1 1/2 cups per serving.



Season to taste with salt and pepper. I also added green onions to the top to give it an extra bit of something!

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