Another slow cooker day! I am trying to get my freezer cleaned out again this month as two weekends away and one birthday already this month have put a dent in our cash flow. Tonight is my daughter’s birthday party and next week is her actual birthday. So, we are trying to limit our spending so that we can have great birthday celebrations for her, you only turn 16 once!
I love slow cooker soups. This one took a bit more prep work than most soups I make but it was well worth it.
Three of the four of us loved the soup. I was the lone holdout. This soup has a smoky almost Cajun/creole taste to it. I had a bad incident with jambalaya a few months ago and I still can’t get past that smoky taste that was present as I was getting sick. Just can’t do it.
But, the rest of my family ate two bowls each. I used my bread maker, again, and we had a hot loaf of French bread with the soup.
Smoked Sausage and Bean Slow Cooker Soup
- 2 lbs. smoked sausage, cut into thin slices
- 1 large onion, diced
- 8 oz baby carrots, cut into rounds
- 3 stalks celery, thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 1/2 boxes chicken stock
- 2 can bean (I used one black and one navy) drained and rinsed
- salt and pepper
- 2 – 3 large handfuls of baby spinach, if desired
- In a large skillet over medium heat saute smoked sausage, onion, carrots, and celery in olive oil. Sausage should start to brown and onions become translucent. Just before finishing add garlic to pan and saute for an additional minute or so to become fragrant.
- Pour mixture into bowl of the slow cooker. Add chicken stock and beans. Cover and cook for 6-8 hours.
- 15 minutes before serving stir soup and taste. Add salt and pepper as necessary.
- Add the spinach and cover the pan. Allow to cook for about 5-10 minutes and serve hot.