This slow cooker bean and sausage soup is so easy to prepare and bursting with flavor. It's a lovely, hearty meal for the upcoming fall and winter season, perfect for warming up your family and friends.
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If you are looking for an easy, slow-cooker dinner, you are in the right place! This bean sausage soup is full of flavor and is the perfect solution if you don’t know what to have for dinner.
I love how quickly this dish can be prepared. It only takes a few minutes to combine all the ingredients, resulting in a delicious, warm bowl of soup.
Why You'll Love This Recipe
- Comfort Food: A warm bowl of bean soup is comforting and perfect for chilly days or when you need a little pick-me-up.
- Versatility: You can customize bean soup with different spices, vegetables, and types of beans, catering to various tastes and dietary needs.
- Convenience: Slow cookers allow for easy meal prep. You can throw in the ingredients in the morning and return to a warm, hearty soup.
Recipe Ingredients
- Sausage—Sliced. We use Italian chicken sausage, but any kind is great!
- Bean Soup Mix—A prepackaged blend of dried beans.
- Onion—Finely chopped. These will release a bright flavor as they cook.
- Garlic—Minced. To add depth to the dish.
- Chicken Broth—Helps cook your beans and infuse them with flavor.
- Water— To help cook the beans.
- White Mushrooms—Trimmed and quartered.
- Spinach—Fresh or baby spinach will work.
- Spices—A blend of thyme, red pepper flakes, and bay leaves for optimal flavor.
- Salt and Pepper—Season to your taste.
For the exact amounts needed, please see the recipe card below.
How To Make Sausage Bean Soup
Step 1: In a bowl, microwave the sausage, onion, garlic, thyme, and pepper flakes until the onion softens, stirring occasionally.
Step 2: Place the onion mixture in your slow cooker. Add the broth, water, mushrooms, dried beans, bay leaves, and ¼ teaspoon salt.
Step 3: Cover and cook until the beans are tender, 9 to 11 hours on low or 6 to 8 hours on high.
Step 4: Throw away the bay leaves. Stir in the spinach and let it sit until slightly wilted, about 5 minutes.
Recipe FAQs
Yes, if you are in a pinch then you can use canned beans instead of the dried bean mix. Be sure to drain and rinse the canned beans. We love to use dried beans because they give a nice variation without doing too much work, but they also absorb the broth's flavor better than canned beans. As they cook, they will soak up the flavor in the soup and elevate the dish.
As the dried beans absorb the liquid, your soup will naturally thicken. But, if your soup is very runny, you can quickly thicken it with a slurry of flour and water. Whisk together equal parts of water and flour to create the slurry, then mix it into the soup about 30 minutes before it is done cooking. This will give the broth enough time to thicken up!
No worries! If the soup seems too thick with not enough liquid, you can add another ½ cup of chicken broth and stir everything together.
Expert Tips
- Use Stock for Flavor: Substitute water with vegetable or chicken broth to enhance the flavor of the soup.
- Spice It Up: Add spices like cumin, paprika, bay leaves, or herbs like thyme and oregano. Adding these at the beginning helps infuse the soup with flavor.
- Finish with Fresh Herbs: Stir in fresh herbs like cilantro or parsley just before serving for a burst of freshness.
- Crock-Pot Size: A 4-7 quart slow cooker is the best size for this recipe, but you can always adjust the ingredient amounts if needed!
Recipe Variations
- Switch up the meat— Instead of chicken sausage, you can use beef or even chopped bacon. You can also use hot or sweet sausage for different flavors.
- Make it vegetarian— Instead of switching the meat, omit it completely! You can easily make this vegetarian by using tofu or just adding extra vegetables instead of sausage.
- Make it spicy— Crank up the heat by adding cayenne pepper and extra red pepper flakes to season your soup.
- Swap the vegetables— If you don’t like some of the vegetables, don’t use them; swap them for something different! Zucchini, broccoli, or carrots are great choices.
How to Serve and Store Slow Cooker Bean Sausage Soup
This soup is hearty and filling enough to be served on its own, but you can also add some simple side dishes to make a complete meal.
We love to have bread with our soup because it is perfect for dipping! Try serving garlic bread, French bread, or cornbread with butter. Other yummy sides include steamed vegetables such as Brussels sprouts or carrots, stuffing, baked potatoes, or a light garden salad. You can’t go wrong!
Any leftovers of your soup can be stored in the fridge for 3-5 days in an airtight container. Scoop one serving of the soup in a bowl and reheat in the microwave for about 30 seconds at a time until it is warm!
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Healthy Slow Cooker Bean and Sausage Soup with Spinach
Ingredients
- 8 ounces cooked hot or sweet Italian chicken sausage (sliced ½ inch thick)
- 1 onion (chopped fine)
- 4-6 cloves garlic (minced)
- 1 tablespoon fresh thyme or 1 teaspoon dried
- ¼ teaspoon red pepper flakes
- 6 cups chicken broth
- 2 cups water
- 8 ounces whit mushrooms (trimmed and quartered)
- 8 ounces (1 ¼ cups) 15-bean soup mix, flavoring packet discarded, rinsed and picked over
- 2 bay leaves
- salt and pepper
- 4 ounces baby spinach ((4 cups))
Instructions
- Microwave the sausage, onion, garlic, thyme, and pepper flakes in a bowl, stirring occasionally, until the onion starts to soften, about 5 minutes. Place the onion mixture in your slow cooker. Add the broth, water, mushrooms, dried beans, bay leaves, and ¼ teaspoon of salt. Stir to combine. Cover and cook until the beans are tender, 9 to 11 hours on low or 6 to 8 hours on high.
- Throw away the bay leaves. Stir in the spinach and let it sit until slightly wilted, about 5 minutes. Season with salt and pepper to taste, and serve right away.
Notes
- I've found that a 4-7 quart slow cooker is the best size for this recipe.
- Carrots, bell peppers, and tomatoes are great additions. Canned diced tomatoes can add acidity and sweetness.
- You can switch sausage for diced ham or bacon for that extra flavor and protein.
- Finish your soup with fresh herbs, a dollop of sour cream, or avocado slices to add freshness.
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