Crockpot Red Beans and Rice Soup
Cozy Up with Crockpot Red Beans and Sausage Soup!
Is there anything more comforting on a chilly evening than a hearty bowl of soup? This Crockpot Red Beans and Sausage Soup is a Louisiana-inspired classic, perfect for a weeknight dinner or a weekend gathering. It’s packed with flavor, incredibly easy to make, and will fill your kitchen with the most amazing aroma!
This recipe leans into the rich, smoky flavors of Andouille sausage and the creamy texture of red kidney beans. The blend of Cajun spices – cayenne, smoked paprika, and thyme – creates a warmth that’s both comforting and subtly spicy. And the best part? It all comes together in your slow cooker, meaning minimal effort for maximum flavor!
Why You’ll Love This Recipe:
- Easy & Convenient: Dump and go! The slow cooker does all the work.
- Flavorful: The combination of Andouille sausage, Cajun spices, and red beans is simply irresistible.
- Comfort Food: This soup is the epitome of comfort food – warm, hearty, and satisfying.
- Perfect for a Crowd: Easily scale up the recipe to feed a larger group.
Tips for the Best Soup:
- Sausage Matters: Andouille sausage is key to the authentic Cajun flavor. If you can’t find it, a smoked sausage will work as a substitute, but the flavor won’t be quite the same.
- Spice Level: Adjust the amount of cayenne pepper to your liking. Start with 1 teaspoon and add more if you prefer a spicier soup.
- Bean Choice: We recommend red kidney beans for this recipe, but you could also use cannellini beans or Great Northern beans if you prefer.
- Slow Cooker Liners: For easy cleanup, line your slow cooker with a liner.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: This soup is delicious on its own, but you can also serve it with a side of crusty bread for dipping, a simple green salad, or some rice.
Q: Is this soup spicy?
A: It has a mild spice from the cayenne pepper. You can adjust the amount to your preference. If you’re sensitive to spice, start with a smaller amount.
Q: Can I use dried red kidney beans instead of canned?
A: Yes, but you’ll need to soak and cook them before adding them to the slow cooker. This will add extra time to the cooking process.
Crockpot Red Beans and Sausage Soup
Ingredients
- 1 lb Andouille sausage, sliced
- 1 onion Yellow onion, chopped
- 2 stalks Celery, chopped
- 1 green bell pepper Green bell pepper, chopped
- 4 cloves Garlic, minced
- 1 tsp Cayenne pepper
- 1 tsp Smoked paprika
- 1/2 tsp Dried thyme
- 1/4 tsp Black pepper
- 8 cups Chicken broth
- 1 lb Red kidney beans, rinsed and drained
- 1 bay leaf Bay leaf
Instructions
- In a large skillet, brown the sausage over medium heat. Drain off any excess grease.
- Transfer the sausage to the slow cooker. Add the onion, celery, and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Add the garlic, cayenne pepper, smoked paprika, thyme, and black pepper to the skillet and cook for 1 minute more.
- Transfer the vegetables to the slow cooker. Add the chicken broth, red kidney beans, and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the bay leaf before serving. Serve hot.
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