Slow-cooker Sausage Three-Bean Soup
A hearty, comforting soup combining savory sausage, tender beans, and bright tomatoes, perfect for cozy nights.
Ingredients
Main Ingredients
- 1 pound Italian sausage (mild or spicy), sliced or crumbled
- 1 medium onion, diced Adds sweetness; swap for leek if desired.
- 3 cloves garlic, minced For depth of flavor.
- 3 cans mixed beans (about 15 ounces each), drained and rinsed Use a mix of cannellini, kidney, and navy beans.
- 1 can diced tomatoes with juices (14.5 oz) Fire-roasted for added smokiness.
- 4 cups low-sodium chicken or vegetable broth Bone broth adds more richness.
- 2 carrots sliced For sweetness and color; parsnips can be substituted.
- 2 stalks celery, sliced For classic mirepoix flavor.
- 1 teaspoon smoked paprika Adds smokiness.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme Use a tablespoon of fresh if available.
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped, for finishing
Instructions
Preparation
- In a skillet over medium heat, brown the sausage until caramelized and fragrant, about 6 to 8 minutes. Drain excess fat.
- Add onion, carrots, and celery to the pan and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Transfer the sausage and vegetables to the slow cooker. Add the drained beans, diced tomatoes with their juices, broth, smoked paprika, oregano, thyme, and bay leaf. Stir gently to combine.
Cooking
- Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until flavors meld and the vegetables are tender.
Finishing
- Remove the bay leaf. Taste and season with salt and pepper. Stir in fresh parsley just before serving.
- Ladle into bowls and garnish with extra parsley and a drizzle of good olive oil if desired.
Notes
For a vegetarian option, replace sausage with smoked tempeh or mushrooms. For a creamier version, stir in half a cup of heavy cream or coconut milk at the end.