This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Sep 18, 2021

Sausage, Vegetable, and Bean Soup

This Crock Pot Sausage, Vegetable, and Bean Soup is loaded with spicy nutritious goodness. 

Sausage, Vegetable, and Bean Soup in bowls.



This soup is pure comfort food and super easy to make. 

You begin with dried Great Northern beans, which you can boil to soften or just soak overnight. It's up to you. This recipe is super flexible. 

Other than prepping the beans, you don't have to do any more cooking of the ingredients other than adding them to the slow cooker. 

This soup, with all of the veggies, spinach, and summer squash, is totally amazing. 

Sausage, Vegetable, and Bean Soup in a bowl with a red rim.




Ingredients in this Soup:

Canned whole Italian-style tomatoes. When you add them to the slow cooker, be sure to chop them up with a spatula. 

Beef broth. I used a canned low sodium beef broth. 

Hot Italian sausage: This is what adds the spiciness to this recipe. Remove the casings and cut the sausages into 1 1/2 inch pieces. 

Onion, garlic, dried Italian seasoning, and frozen chopped spinach. 

Dry red wine. Use wine good enough to drink. 

Zucchini or other summer squash. You will need one large squash or two small. 


Sausage, Vegetable, and Bean Soup in a bowl.



This month, the Soup Saturday Swappers are sharing spicy soup recipes, hosted by Sneha's Recipe. 

Check out everyone's spicy soups: 

 


Sausage, Vegetable, and Bean Soup in a bowl.





Sausage, Vegetable, and Bean Soup

Sausage, Vegetable, and Bean Soup
Yield: 6 servings
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 6 MinTotal time: 36 Min
This Crock Pot Sausage, Vegetable, and Bean Soup is loaded with spicy nutritious goodness.

Ingredients

  • 1 1/4 cups dried Great Northern beans
  • 1 14 1/2 ounce can Italian-style whole tomatoes, chopped
  • 1 14 ounce can beef broth
  • 1 pound spicy Italian sausage links, cut into 1 inch chunks
  • 1 medium onion, chopped
  • 1/3 cup red wine
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 5 ounces frozen chopped spinach, thawed
  • 1 large yellow or zucchini squash, sliced (or 1/2 of both)
  • Freshly grated Parmesan cheese for finishing

Instructions

  1. Rinse the beans and then cover them in enough water to cover them by 3 inches. Soak overnight. Drain and rinse. 
  2. In a 6 quart slow cooker, combine the beans, tomatoes (undrained), beef broth, sausage, onion, wine, garlic, and Italian seasoning. 
  3. Cover and cook over high heat for 6 to 8 hours. Squeeze any excess liquid from the spinach and add it, plus the squash, to the slow cooker and cook for an additional 30 minutes. 
  4. Ladle into bowls and top with freshly grated Parmesan. 

Nutrition Facts

Calories

340.34

Fat (grams)

21.39

Sat. Fat (grams)

8.00

Carbs (grams)

15.00

Fiber (grams)

3.79

Net carbs

11.21

Sugar (grams)

2.84

Protein (grams)

19.78

Sodium (milligrams)

842.12

Cholesterol (grams)

43.81
soup, crock pot, slow cooker
Soup
Did you make this recipe?
Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Would you like to comment?

  1. A perfect way to use up the rest of the summer squash. I love these kinds of hearty soups.

    ReplyDelete
  2. I have SO MANY dried beans right now in my pantry...thank you pandemic...so this is a recipe I need to make! It sounds like all of the flavors we love too!!!

    ReplyDelete
  3. Can I have a spoon to enjoy this delicious soup!

    ReplyDelete
  4. This is an amazing soup! Looks yummy!

    ReplyDelete

I would love to hear from you!