Combine all the ingredients (start with 1 teaspoon of salt; you can always add another teaspoon if needed when the soup is done) except the beer and rice in a slow cooker. Cover and cook the soup on high for 3 to 4 hours or on low for 7 to 8 hours, until the vegetables are tender.
Remove the sausage links during the last 30 minutes of cooking, cut into slices, return to the pot, and stir in the beer and cooked rice. Cook for a little longer until heated through. Serve with crusty bread of your choice. Enjoy!
Makes 4 to 6 servings
—From 120 Slow Cooker Recipe Favorites: Mary Engelbreit's Fan Fare Cookbook/Andrews McMeel Publishing click for book review
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