Sausage Bean and Rice Soup

This is delicious!  But don’t dump the rice in at the beginning if you detest mushy rice.

Sausage, Bean and Rice Soup

9 oz. chicken asiagno spinach sausage
¼ c. diced onion
2/3 c. sliced celery
½ c. green pepper chopped
15 oz canned kidney beans, rinsed and drained
14.5 oz canned, diced tomatoes, undrained
1/4 tsp dried thyme
1/4 tsp black pepper
2 (14 oz) cans FF chicken broth
3 c. water
6 oz Uncle Ben’s wild rice

Slice sausage and brown in skillet with onion. In 5 quart slow cooker, add cooked sausage and onion, celery, green pepper, beans, tomatoes, thyme, pepper, broth and water. For best results (less mushy rice) add rice 30 minutes to 1 hour before end of cooking time. Cook on high 4 hours.

Yield: 6 servings. Per serving (about 1 ½ cups)= 239 Calories; 3g Fat (9.4% calories from fat); 21g Protein; 38g Carbohydrate; 6g Dietary Fiber; 30mg Cholesterol; 1323mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

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