Slow Cooker sausage and Bean Soup
This slow cooker sausage and bean soup is made with a mixture of dried beans, and diced sausage , all cooked together for a hearty and flavorful meal.
Prep Time15 minutes mins
Cook Time5 hours hrs
Total Time5 hours hrs 15 minutes mins
Course: Soup
Cuisine: American
Keyword: Slow Cooker sausage and Bean Soup
Servings: 4
Calories: 179kcal
Author: berg
- 1 pound dry bean soup mix
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic — minced
- 1/2 red onion — diced
- 1/2 cup of sausage cooked diced or shredded
- 2 cups unsalted chicken stock or vegetable broth
- 2 cups water — plus additional as needed
- 3/4 pound new potatoes — cut into 1/2-inch dice
- 1/4 teaspoon ground black pepper
- 1/2 cup peas — fresh or frozen
- 1/4 teaspoon Kosher salt
- 2 tablespoon green onions chopped
Rinse and drain the beans. Pick through and remove any unwanted bits of debris. Place in a 6-quart or larger slow cooker.
In a skillet over medium heat, heat the olive oil. Once the oil is hot, add the onion, Cook, stirring often, until the vegetables are crisp-tender and the onion is turning translucent, about 2 minutes. Add the garlic and cook for 30 seconds, just until fragrant. Transfer to the slow cooker with the beans.
To the slow cooker, add the sausage, stock, 2 cups water, potatoes, black pepper. Cook on high for 4 to 5 hours or low for 7 to 8 hours, or until the beans are tender.
Once the soup is cooked, Taste the soup. Depending upon how salty your ham is, you may need to season it . If the soup tastes flat, add kosher salt a pinch or two at a time until you are happy with the seasoning.
Calories: 179kcal | Carbohydrates: 20g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 402mg | Potassium: 568mg | Fiber: 3g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 3mg