Yield: 4 servings
Crockpot White Bean and Sausage Soup
With a rich and flavorful broth, Crockpot White Bean and Sausage Soup is an easy set-it-and-forget-it recipe that always hits the spot! The savory smoked sausage pairs perfectly with tender white beans and vibrant fresh vegetables to create a comforting bowl of soup.
Ingredients
- 1 lb smoked sausage, sliced
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 (15.5 oz) cans white beans, rinsed and drained, like cannellini beans or great northern beans
- 2 to 3 large carrots, chopped
- 6 cups chicken broth
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 to 3 cups fresh spinach, or chopped kale
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Instructions
- In a 7 quart or larger crockpot, add all of the ingredients, except for the spinach, to the pot.
- Place the lid on the crockpot and cook on low for 4 to 6 hours (or longer is ok too!), or high 2 to 4 hours.
- When ready to serve, stir in the fresh spinach 5 minutes before serving. (If using kale, add it 30 minutes before serving.) Serve warm with a hunk of crusty bread on the side to soak up the broth!
Notes
Store: Transfer the cooled leftover soup to an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day!
Reheat: Warm on the stovetop over medium heat until heated through, or microwave in 1-minute intervals, stirring in between.
Freeze: This soup freezes beautifully! Let it cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1 serving, Calories: 697kcal, Carbohydrates: 66g, Protein: 38g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 88mg, Sodium: 2337mg, Potassium: 1790mg, Fiber: 16g, Sugar: 6g, Vitamin A: 7773IU, Vitamin C: 10mg, Calcium: 268mg, Iron: 10mg