• 30 oz Red Beans, canned
  • 3/4 c. Rice
  • 1 Medium Onion, diced
  • 1 Celery stalk, finely chopped
  • 3/4 tsp. Pepper
  • ½ tsp. Salt
  • 1 tsp. Ground Cumin
  • 1 tsp. Chili Powder
  • 1/2 tsp. Smoked Paprika
  • 6 c. Vegetable Broth
  • 3 Green Onions, chopped
  • 1 Medium Tomato, diced

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This recipe was shared by my aunt years ago (she’s always been a thrifty one) and even though this is the perfect low-budget meal, it is still delicious. Check out Aunt Judy’s Slow Cooker Red Beans and Rice Soup!

  1. Rinse and drain beans. Set aside.
  2. Place onions, celery and seasoning in a 5-Quart slow cooker.
  3. Mash half of the beans and pour into slow cooker.
  4. Pour remaining (un-mashed) beans in slow cooker.
  5. Add rice and then pour broth over ingredients.
  6. Cover. Cook on Low for 5-6 hours, or until the rice is tender.
  7. Ladle into bowls and sprinkle with green onions and chopped tomato.

Optional: Add 6 oz. kielbasa sausage, cut into 1-inch pieces, to this soup during step 5.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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