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! See tips below if y...

By Alex

• Aug 03, 2026 • 0 Comments •

4.2

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

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! See tips below if you’d like to make an equally tasty version of this soup that’s lower in carbs.

PIN Red Beans and Rice Soup to try it later!

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 when 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.

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What ingredients do you need?

onion
olive oil
minced garlic
dried thyme
dried oregano
Tony Chachere’s Creole Seasoning
canned red beans (see notes)
Amylu Chicken Andouille Sausage
chicken broth
Worcestershire sauce or gluten-free Worcestershire Sauce
Green Tabasco Sauce
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:

(Scroll down for complete recipe with nutritional information.)

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:

Slow Cooker Vegetarian Black Bean and Rice Soup ~ Kalyn’s Kitchen
Popeye’s Red Beans and Rice ~ CopyKat Recipes
Quick and Easy Black Beans and Rice ~ The Perfect Pantry

Weekend Food Prep:

This 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!

Ingredients

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)

Instructions

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.

Notes

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!

Nutrition Information:

Yield:

Serving Size:

1

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 still want 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 or on Facebook to see all the good recipes I’m sharing there.

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Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.

The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.

But this keto chili recipe definitely makes the short list.

Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.

And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.

What makes the best keto chili?

Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.

In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.

Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.

Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.

But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.

Can you make keto chili ahead of time?

I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.

It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.

So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.

The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!

Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.

Tips for making Short Rib Chili

Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.

Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.

Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.

Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.

Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.

Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.

Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.

Doesn’t this keto short rib chili sound like the perfect comfort food?

Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.

A bowl of keto short rib chii topped with sour cream, cilantro, avocado and jalapeno

Keto Short Rib Chili

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Course: Main Course

Cuisine: American

Keyword: keto chili, keto chili recipe, short rib chili

Prep Time: 15 minutes

Cook Time: 3 hours 25 minutes

Total Time: 3 hours 40 minutes

Servings: 10 servings

Calories: 428kcal