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Slow-cooker Sausage Three-Bean Soup

This warm and hearty slow-cooker soup combines sausage and three types of beans for a filling meal that's easy to prepare.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound sausage (Italian or your choice) Browned in a skillet for enhanced flavor.
  • 1 can (15 ounces) kidney beans, drained and rinsed Use low-sodium beans if watching sodium intake.
  • 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 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth Use low-sodium broth if watching sodium intake.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. In a skillet, brown the sausage over medium heat. Drain excess fat and add it to the slow cooker.
  2. Add the kidney beans, black beans, white beans, diced tomatoes, chopped onion, minced garlic, broth, Italian seasoning, salt, and pepper to the slow cooker.
  3. Stir to combine all ingredients.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. Before serving, taste and adjust seasoning as needed.

Notes

Serve hot in bowls. Add grated cheese or a drizzle of olive oil if desired. Offer crusty bread or crackers on the side. A small green salad pairs well too. Cool soup to room temperature before refrigerating, and store in airtight containers for up to 4 days or freeze for up to 3 months.