Red Beans and Rice Soup
Red Beans and Rice Soup is for everyone who loves Red Beans and Rice and would enjoy the same flavors in an easy slow cooker soup! And see tips below if you’d like to make an equally tasty version of this soup that’s lower in carbs.
For years I’ve been a fan of Red Beans and Rice made in the slow cooker, and that recipe has been quite a hit on the blog. What inspired me to come up with a version of red beans and rice in soup form was the discovery of Amylu Chicken Andouille Sausage at Costco, a product I’ll probably use now whenever I make the original red beans and rice recipe. And these flavors always help me remember great times I’ve had in New Orleans, and love the spicy flavors that city is famous for.
When I shared some of this with my sister Pam she wasn’t sure if her family would like it, since some of them don’t like things too spicy, but halfway through dinner she texted me and said it was a hit. If you’re cooking for kids you might use a bit less of the spicy Tony Chachere’s Creole Seasoning (affiliate link) though, and those who want more heat can add Green Tabasco Sauce (affiliate link) at the table.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- Minced Garlic (affiliate link)
- Dried Thyme (affiliate link)
- Dried Oregano (affiliate link)
- Tony Chachere’s Creole Seasoning (affiliate link)
- canned red beans (see notes)
- Amylu Chicken Andouille Sausage
- canned chicken broth (affiliate link)
- Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link)
- Green Tabasco Sauce (affiliate link)
- bay leaves
- cooked white rice, or frozen cauliflower rice.
What if you don’t have Andouille Sausage?
I love the spicy chicken Andouille Sausage I used in this recipe, but if you don’t find that use any spicy Louisiana sausage you find, or make the soup with ham and add a bit more Creole Seasoning.
How can you make this soup lower in carbs?
You can make a much lower carb version of Red Beans and Rice Soup by switching out the rice for frozen cauliflower rice. If you want to reduce the carbs even more, just use one can of beans and more sausage.
What else have I made with Amylu Chicken Andouille Sausage?
If you like the spicy sausage used in this soup, check out my low-carb Chicken and Sausage Stew that you can make in the slow cooker or the Instant Pot.
How to Make Red Beans and Rice Soup:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Here’s the Amylu Chicken Andouille Sausage that inspired me to come up with this recipe!
- The sausage comes in packs of eight links, and they’re not too thick so I used all of one pack (20 oz.) in the soup. If you’re buying the regular grocery store pack with 4 links, you can certainly use less.
- I taught school with a woman from Louisiana who taught me to love Tony Chachere’s Creole Seasoning, (affiliate link) but if you don’t have this brand any Creole seasoning will work.
- I was using the Ninja Cooker (affiliate link), so I sauteed the onions, garlic, and spices right in the slow cooker, but you can definitely do this in a pan.
- I cut the sausage in half and then sliced it into half-moon pieces, but next time I might just go with round slices; take your pick!
- Put the onions, garlic, spices, cooked red beans, sliced sausage, chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), and bay leave into the slow cooker.
- Cook on high for about 4 hours or on low for 7-8 hours.
- While the soup cooks, cook enough rice to have 2 cups cooked rice and a little more for adding at the table. (I used my favorite Zojirushi Rice Cooker (affiliate link) to cook the rice, but you can cook it on the stove too.) If you’d like a lower-carb version of this tasty soup, just make it with cauliflower rice!
- Add the cooked rice or cauliflower rice and cook about 20-30 minutes more on high, adding a tiny bit more stock or water if you’d like a thinner soup.
- Serve hot, with additional rice and Green Tabasco Sauce to add at the table.
More Tasty Ideas with Rice and Beans:
Weekend Food Prep:
This Red Beans and Rice Soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 1 large onion, chopped small
- 2 tsp. olive oil
- 1 T finely minced garlic
- 2 tsp. dried thyme
- 1 tsp. dried oregano
- 1 T Tony Chachere’s Creole Seasoning, more or less to taste.
- two 15 oz. cans red beans (see notes)
- 8 links Amylu Chicken Andouille Sausage (see notes)
- 8 cups chicken broth (see notes)
- 2 T Worcestershire sauce
- 2 tsp. Green Tabasco Sauce (or more if you want a lot of heat)
- 3 bay leaves
- 2 cups cooked white rice, plus more for serving if desired. (see notes)
- Heat the oil in the bottom of the slow cooker (or in a pan if your slow cooker doesn’t brown), add the onion and saute until it’s starting to brown, about 5 minutes.
- Add the minced garlic, dried thyme, dried oregano and Tony Chachere’s Creole Seasoning (affiliate link) and saute about 2 minutes more.
- Transfer to slow cooker if you’re sauteeing on the stove.
- Drain canned beans into a colander placed in the sink and rinse with cold water until no more foam appears, then let drain.
- When most of the water has drained off, transfer to the slow cooker.
- Cut the sausage into slices or half-moon slices and add to the slow cooker.
- Add the homemade chicken stock , Worcestershire sauce, Green Tabasco Sauce (affiliate link) and bay leaves.
- Cook on high for about 4 hours or on low for 7-8 hours.
- While the soup cooks, cook the rice using a rice cooker or according to package directions.
- When the soup has cooked about 4 hours (for high) or 7-8 hours (for low), stir in 2 cups cooked white rice.
- Add a little more water or chicken stock if the soup seems too thick and cook on high for 20-30 minutes more.
- Serve soup hot, with additional cooked rice and Green Tabascco Sauce to add at the table if desired.
Use about 3 cups of cooked red beans if you're not using canned beans. You can use frozen Cauliflower Rice in this soup if you want fewer carbs.
Use any Andouille Sausage you prefer; I used 20 oz. of sausage.
Use about 4 1/2 cans of chicken broth if you don't have homemade chicken stock.
I used the 6 quart Ninja Cooker (affiliate link) to make this, but any slow cooker that’s 4.5 quarts or larger will work.
Recipe created by Kalyn and inspired by Amylu Chicken Andouille Sausage found at Costco!
Amount Per Serving: Calories: 511Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 92mgSodium: 958mgCarbohydrates: 47gFiber: 8gSugar: 5gProtein: 38g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The use of rice and the beans in this Red Beans and Rice Soup makes it too high in carbs for low-carb diets, and it’s limited to Phase 2 or 3 for the original South Beach Diet. It’s also important to use lower fat chicken (or turkey) sausage if you’re making this for South Beach. You could make this soup with cauliflower rice for a low-carb version, and I think it would be just as tasty! Or if you want even fewer carbs, make a version with only one can of beans, more sausage, and use frozen cauliflower rice.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This soup recipe with red beans and rice ingredients was first posted in 2014. The recipe was last updated with more information in 2024.