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Slow Cooker Sausage, White Bean and Kale Soup **

Slow Cooker Sausage, White Bean and Kale Soup

  • Cooking Time:

    1 hour 15 minutes — 9 hours — Depending what method you use for the beans!
  • Servings:

    8–10

Ingredients

3 T. olive oil, (divid­ed)
1 large onion, diced
4 clove gar­lic, minced
1 lb. spicy lin­guica sausage, sliced — (Option­al)
42 oz. white kid­ney beans (can­nel­loni) (3 cans) or 1 lb. of dry, soaked navy beans overnight. Wash and Rinse Well! *See NOTE!
2 cel­ery stalks,diced
2 large car­rots, diced
1 c. pars­ley, italian,chopped
1 bunch kale, fresh, chopped, stems removed, leaves only
4 qt. chick­en broth, low salt (if you would like to make home­made) *See Recipe on my site
2–3 bay leaves, dried
1/2 tsp. rose­mary, dried
1/4 tsp. thyme, dried
3/4 T. salt, if need­ed
1/2 tsp. black pep­per
1 pt. romano cheese, fresh, grat­ed for serv­ing

There is some­thing about Sausage, White Bean and Kale Soup that just gives me that com­fort feel­ing. Hope you like this com­fort soup too! *Easy to con­vert this deli­cious soup for Veg­e­tar­i­ans.

  1. Place 1 1/2 T. of olive oil in a skil­let and saute’ the onions and gar­lic in the olive oil, just until slight­ly browned, then trans­fer to the slow cook­er.
  2. Add the remain­der of the olive oil in the same skil­let and place the sliced Lin­guica sausage to brown on each side, about 5 minutes.(Sausage Option­al)
  3. Trans­fer the browned sausage to the slow cook­er.
  4. Pour in a splash of the chick­en broth to scrape up the brown bits of sausage and also trans­fer this to the slow cook­er.
  5. Next add all of the veg­eta­bles EXCEPT the kale. The Kale will go in last because it doesn’t take long to cook and you want it to be green.
  6. Add the beans, stock, spices and herbs.
  7. Cov­er. Crock on High for one hour. *See note below for Health­i­er Ver­sion
  8. Approx­i­mate­ly ten to fif­teen min­utes before it’s done, add the kale. The kale will go in last because it doesn’t take long to cook and you don’t want to loose the nutri­ents.

Serve with gen­er­ous amounts of fresh­ly grat­ed Romano cheese or anoth­er grat­ed cheese that you would pre­fer. And… with fresh slices of warm bread and but­ter! The Best!

* OPTIONAL: Sausage can be omit­ted for veg­e­tar­i­ans and chick­en broth sub­sti­tut­ed with veg­etable broth, or if you don’t have Sausage on hand. But it is good with the sausage.

NOTE: For Health­i­er Ver­sion — If you would like to use a bag of fresh navy beans (1 lb. bag) instead of the canned can­nel­loni beans, you must soak them overnight, wash and clean them, and you will need to crock them in water for 6–8 hours on Low before you assem­ble your soup.

Hap­py Crock­ing!

For over 400 more recipes, click here to get our eBook!

XOXO,

Jenn

Slow Cooker Sausage, White Bean and Kale Soup - Nutrition **

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Cheryl
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Cheryl

What oth­er sausage could be used?

Millie
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Millie

i got to try this, I have made one very sim­i­lar with chick­en thighs. Brown them first each aid for a few mintues, then fol­low above recipe.

Angel Shadoff
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Angel Shadoff

This looks so good! I am putting this on the menu!

Angel Shadoff
Guest
Angel Shadoff

I made this over the week­end — it was very good — but — it was not done after an hour. The car­rots were still crunchy raw. I would say this would take more like 4 hours on high to be done. I end­ed up pulling it out of the crock­pot and cook­ing it on the stove.

Donna L.
Guest

i agree. I let it cook for about 8 hours in the crock. It was deli­cious.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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