SLOW COOKER SAUSAGE, SPINACH AND WHITE BEAN SOUP

So hearty, so comforting, and so easy to make right in the crock-pot with just 10 min prep. Easy peasy!

INGREDIENTS:

    • 1 tablespoon olive oil
    • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
    • 3 cloves garlic, minced
    • 1 onion, diced
    • 3 carrots, peeled and diced
    • 2 stalks celery, diced
    • 2 (15-ounce) cans Great Northern beans, drained and rinsed
    • 1/2 teaspoon dried oregano
    • 2 bay leaves
    • 4 cups chicken broth
    • Kosher salt and freshly ground black pepper, to taste
    • 3 cups baby spinach

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
  4. Serve immediately.

TO CONTINUE, SEE THE NEXT PAGE (CLICK THE BLUE NEXT BUTTON BELOW)

To Top