introduction
This Slow-cooker Sausage Three-Bean Soup is warm, simple, and filling. It cooks slowly so the flavors blend well. If you like hearty bean soups, you may also enjoy an Italian sausage and white bean soup for a different twist.
why make this recipe
Make this recipe because it is easy, fast to set up, and feeds many people. It uses pantry beans and simple spices. You can leave it in the slow cooker while you work or relax. It costs little and gives a big, tasty meal.
how to make Slow-cooker Sausage Three-Bean Soup
Brown the sausage in a skillet first so it gains flavor. Then add everything to the slow cooker and let it cook low and slow. If you like other slow cooker soups, try a slow cooker ham and potato soup another day.
Ingredients :
1 pound sausage (Italian or your choice), 1 can (15 ounces) kidney beans, drained and rinsed, 1 can (15 ounces) black beans, drained and rinsed, 1 can (15 ounces) white beans, drained and rinsed, 1 can (14.5 ounces) diced tomatoes, 1 onion, chopped, 2 cloves garlic, minced, 4 cups chicken or vegetable broth, 1 teaspoon Italian seasoning, Salt and pepper to taste
Directions :
- In a skillet, brown the sausage over medium heat. Drain excess fat and add it to the slow cooker.
- Add the kidney beans, black beans, white beans, diced tomatoes, chopped onion, minced garlic, broth, Italian seasoning, salt, and pepper to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, taste and adjust seasoning as needed.
how to serve Slow-cooker Sausage Three-Bean Soup
Serve hot in bowls. Add a spoon of grated cheese or a drizzle of olive oil if you like. Offer crusty bread or crackers on the side. A small green salad also pairs well.
how to store Slow-cooker Sausage Three-Bean Soup
Cool the soup to room temperature, then put it in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
tips to make Slow-cooker Sausage Three-Bean Soup
- Brown the sausage well for better flavor.
- Rinse canned beans to cut salt and canned taste.
- Use low-sodium broth if you watch salt.
- Stir once or twice if you can, but don’t lift the lid too often.
- Taste near the end and add more salt, pepper, or Italian seasoning if needed.
variation (if any)
- Add chopped carrots and celery for more vegetables.
- Use spicy sausage for heat or turkey sausage for a lighter dish.
- Swap one bean can for a can of chickpeas for a different texture.
- Add a splash of red wine or a teaspoon of smoked paprika for deeper flavor.
FAQs
Q: Can I use fresh beans instead of canned?
A: Yes. If you use dried beans, soak and cook them first. Then add them near the end if they need less time.
Q: Can I make this on the stove instead of a slow cooker?
A: Yes. Brown the sausage, then simmer all ingredients in a large pot for 30-45 minutes until flavors blend.
Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and freezes fine in portions for later meals.
Q: Can I make this vegetarian?
A: Use a plant-based sausage or omit the sausage and add extra vegetables and a splash of olive oil.
Conclusion
For another version and extra tips, see Slow Cooker Sausage and Three Bean Soup.
Slow-cooker Sausage Three-Bean Soup
Ingredients
Method
- In a skillet, brown the sausage over medium heat. Drain excess fat and add it to the slow cooker.
- Add the kidney beans, black beans, white beans, diced tomatoes, chopped onion, minced garlic, broth, Italian seasoning, salt, and pepper to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, taste and adjust seasoning as needed.