There is something magical about walking into a house that smells like dinner. It instantly lifts your mood. That is the beauty of reliable Crockpot Soup Recipes.
They do all the heavy lifting for you. You just toss everything in and walk away. It allows you to focus on other things.
This specific recipe is a lifesaver during busy weeks. It is packed with protein and veggies. It warms you up from the inside out.
I love exploring different Fall Soup Recipes when the weather turns cool. This bean and beef sausage version is a top contender. It is hearty enough to be a full meal.
You do not need fancy skills to make this. It is perfect for beginners. The flavors meld together beautifully over time.
If you are hunting for Slow Cooker Soup Recipes that please everyone, look no further. This dish balances savory beef with tender beans perfectly.
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Why You’ll Love This Recipe
First, it is incredibly easy to prepare. You chop a few vegetables and open some cans. The machine does the rest of the work.
Second, it is very budget friendly. Beans and seasonal veggies are affordable ingredients. You get a massive pot of food for very little money.
Third, the flavor is outstanding. The smoked beef sausage infuses the broth with a rich taste. It tastes like it simmered on a stove all day.
Finally, it is versatile. You can swap ingredients based on what you have. It is one of those flexible Crockpot Soup Recipes you will keep on repeat.
Ingredients
You need simple items for this soup. Most are likely in your pantry already. Here is what you need to gather.
- 1 medium onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 red bell pepper (diced)
- 2 tablespoons olive oil
- 12 ounces smoked beef sausage (diced)
- 1 (15 ounce) can Great Northern beans (drained and rinsed)
- 1 (15 ounce) can cannellini beans (drained and rinsed)
- 1 (15 ounce) can red kidney beans (drained and rinsed)
- 4 cups chicken stock
- 1 (15 ounce) can diced tomatoes (do not drain)
- 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
- 1 tablespoon garlic (minced)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon paprika
- 2 teaspoon fresh thyme (or ½ tsp dried)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon fresh parsley (minced)
Step-By-Step Instructions
Making this soup is a breeze. It is why I recommend it to anyone looking for easy Crockpot Soup Recipes. Just follow these simple steps.
Step 1: Prep The Ingredients
Start by washing your vegetables. Peel the carrots if you prefer. Dice the onion, carrots, celery, and red bell pepper into even pieces.
Slice the smoked beef sausage into bite sized rounds or half moons. Drain and rinse your beans thoroughly in a colander.
Step 2: Combine In The Cooker
Get your slow cooker ready. Place the diced vegetables and sausage into the pot. Add the drained beans.
Pour in the chicken stock and the can of diced tomatoes with their juices. Add the olive oil, garlic, and all the spices.
Do not add the fresh parsley yet. That goes in at the very end. Stir everything gently to mix.
Step 3: Cook The Soup
Place the lid on the pot. Turn the slow cooker on low for 6 to 7 hours. You can also use high for 3 to 4 hours.
Stir the soup occasionally if you are home. This helps the flavors distribute evenly. The house will start to smell amazing.
Step 4: Finish And Serve
Once the time is up, check the vegetables. They should be tender. Remove the bay leaves and discard them.
Stir in the fresh minced parsley now. Ladle the soup into bowls. Serve it warm with crusty bread or cornbread.
How To Store Leftovers
One of the best things about Crockpot Soups And Stews is the leftovers. They often taste better the next day. Storage is simple.
Let the soup cool down completely first. Do not put a hot pot directly into the fridge. Transfer it to an airtight container.
It will stay fresh in the refrigerator for 3 to 4 days. You can simply reheat it in the microwave or on the stove.
You can also freeze this soup. Place it in a freezer safe container or bag. It will last for up to 3 months.
Thaw it in the fridge overnight before reheating. You might need to add a splash of broth if it is too thick.
Tips
Want more flavor? You can sauté the onions, celery, and carrots in a pan before adding them to the pot. It adds depth.
Rinsing the beans is important. It removes excess sodium and starch. This keeps the broth from getting too cloudy or salty.
If you like a thicker soup, mash some beans against the side of the pot. Do this about an hour before serving.
Feel free to adjust the seasonings. Taste the soup before serving. Add more salt or pepper if your family likes it that way.
This recipe is a great example of versatile Crockpot Soup Recipes. You can add spinach or kale at the end for extra greens.
Conclusion
This bean and smoked beef sausage soup is a winner. It checks all the boxes for a perfect family meal. It is warm, filling, and tasty.
Having a list of reliable Crockpot Soup Recipes saves time. It takes the stress out of meal planning. You know dinner is taken care of.
Give this recipe a try this week. Your family will thank you. It might just become a new favorite in your home.
Do not forget to share this with friends who love Crockpot Soups And Stews. Good food is meant to be shared.
FAQ
Can I Make This Spicy?
Yes you can. Add red pepper flakes or a dash of cayenne pepper. You can also use a spicy beef sausage.
Is This Recipe Gluten Free?
Most of the ingredients are naturally gluten free. However, check the sausage label to be sure. Some brands use fillers containing wheat.
Can I Use Dried Beans?
It is best to stick to canned beans for this recipe. Dried beans require different cooking times and liquid ratios. Canned beans make it faster.
Can I Swap The Meat?
Absolutely. You can use turkey sausage or chicken sausage. Just make sure it is a smoked variety for that authentic flavor.
Why Is This One Of The Best Crockpot Soup Recipes?
It combines protein, fiber, and veggies in one pot. It is a complete meal that requires very little cleanup. That is a win for any cook.
Slow Cooker Sausage and Bean Soup
This no-fuss Slow Cooker Sausage and Bean Soup is the perfect weeknight meal. Just toss everything in the crockpot and let it do the work! It’s a hearty, budget-friendly soup packed with smoked sausage, three types of beans, and savory spices that will warm you up from the inside out.
Requirements
Ingredients
Instructions
- Start by washing and dicing the onion, carrots, celery, and red bell pepper. Slice the smoked beef sausage. Drain and rinse all three cans of beans thoroughly in a colander.
- Get your slow cooker ready. Place all the diced vegetables, sliced sausage, and rinsed beans into the pot.
- Pour in the chicken stock and the undrained can of diced tomatoes. Add the olive oil, minced garlic, and all spices (basil, Italian seasoning, bay leaves, paprika, thyme, salt, and pepper). Stir gently to combine everything.
- Place the lid on the pot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The soup is ready when the vegetables are tender.
- Before serving, find and remove the bay leaves. Stir in the fresh minced parsley for a burst of freshness. Ladle into bowls and enjoy!
Notes
For extra flavor, sauté the onions, celery, and carrots in a pan with a little olive oil until softened before adding them to the crockpot.
Rinsing the canned beans is important. It removes excess sodium and starch, which helps keep the broth from getting too cloudy or salty.
If you prefer a thicker, creamier soup, mash some of the beans against the side of the pot with a spoon about an hour before it’s done cooking.
Nutrition
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