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Hearty Slow Cooker Sausage and Bean Soup

This comforting soup combines leftover pork sausage with tender vegetables, beans, and smoky tomatoes, slow-cooked to develop rich flavors and a cozy, inviting aroma. The final dish is a thick, hearty broth filled with chunks of sausage, soft vegetables, and creamy beans, perfect for chilly days. It’s a simple, satisfying meal that’s easy to prepare with minimal fuss and maximum warmth.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pork sausage mildly seasoned, casings removed if necessary
  • 2 large carrots fresh, chopped into bite-sized pieces
  • 1 large yellow onion diced
  • 1 can diced fire-roasted tomatoes 14.5 oz can, with juices
  • 4 cups chicken broth or vegetable broth
  • 1 can cannellini or navy beans drained and rinsed
  • 2 tablespoons olive oil for sautéing
  • 2 tablespoons fresh parsley or thyme chopped, for garnish and flavor
  • to taste salt and pepper
  • 1 pinch smoked paprika optional for smoky flavor

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Ladle

Method
 

  1. Start by prepping your ingredients: chop the carrots into small chunks, dice the onion, and remove the sausage from its casings.
  2. In a skillet over medium heat, add a tablespoon of olive oil and cook the sausage until deeply golden and fragrant, about 5-7 minutes. Break it apart with your spoon as it browns.
  3. Transfer the cooked sausage to your slow cooker. Using the same skillet, add another tablespoon of oil and sauté the diced onions and carrots until the onions are translucent and the vegetables start to soften, about 5 minutes. This step enhances their sweetness and depth.
  4. Pour the sautéed vegetables into the slow cooker with the sausage. Add the can of fire-roasted tomatoes, chicken broth, and drained beans.
  5. Stir everything together well, then sprinkle with smoked paprika and season with salt and pepper to taste. Cover the slow cooker with its lid.
  6. Set the slow cooker to low and let it simmer for 6 to 8 hours. During this time, the flavors meld and the vegetables become tender, filling your kitchen with a smoky, savory aroma.
  7. About 30 minutes before serving, stir in chopped fresh parsley or thyme for a burst of bright herbal flavor. Adjust the seasoning with more salt or pepper if needed.
  8. Use a ladle to serve the soup hot, garnished with extra herbs if you like. The soup should be thick, hearty, with chunks of sausage, soft vegetables, and a rich broth.

Notes

For an extra touch of creaminess, stir in a splash of heavy cream at the end. To make the soup thicker, mash some beans with the back of your spoon before serving. This dish tastes even better the next day, as flavors deepen overnight.