Slow Cooker Sausage and Bean Soup with Rice
Soup is one of the easiest things to make, and it's also a great way to use up leftover ingredients. In this particular soup, I used sausage and black eyed peas, but you could easily switch those out for any other type of sausage or bean. It's a hearty, flavorful soup that's perfect for a cold winter night.
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Ingredients
- 4 -15.8 ounce black eyed peas, in can undrained
- 2- 10 ounce cans diced tomatoes
- 4 ounces green chiles 1 small can, undrained
- 12 ounces Dr Pepper 1 can
- 14 ounces beef broth
- 2 14 ounce packages Eckrich Smoked Sausage sliced
- ½ onion chopped
- 1 green pepper chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 14 ounces white rice uncooked, boil in bag
Instructions
- Combine all ingredients except for the rice into slow cooker and stir. Cover and cook on LOW for 6 hours.
- Cut top off of boil-in-bag rice and pour into cooker. Stir. Cover and cook on HIGH for 20 minutes.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Calories: 535kcal | Carbohydrates: 71g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 853mg | Potassium: 545mg | Fiber: 10g | Sugar: 14g | Vitamin A: 115IU | Vitamin C: 14.4mg | Calcium: 55mg | Iron: 5.3mg
Servings: 12
Calories: 535kcal