Crockpot Sausage Bean Veggie Soup

Crockpot sausage bean veggie soup is heathy, comforting recipe that’s packed flavor. Smoked sausage, white beans, celery, onion, carrots, tomatoes, and spinach cook together in this easy slow cooker recipe. This family-friendly soup uses affordable ingredients that are easily found at the grocery store. It’s a hearty soup recipe that can be served year-round as a starter or main course. Instructions to make this iron-rich soup in the Instant Pot are also included. 

Ingredients For Sausage Bean Veggie Soup

• Smoked Sausage
• Canned White Beans
• Diced Tomatoes In Juices
• Onion
• Carrots
• Celery
• Garlic
• Fresh or Frozen Spinach
• Chicken Broth
• Seasonings: dried parsley, salt, pepper

How To Make Sausage Bean Veggie Soup In The Slow Cooker

Slow Cooker

1. Add all the remaining ingredients except the spinach to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Add the spinach. Cook an additional 5-10 minutes. 

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil, onion, carrots, and celery to the pot. Cook 5-7 minutes or until the veggies are soft. Add the garlic and cook an additional minute.
2. Pour in the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the all the remaining ingredients except the spinach. 
3. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
4. Open the lid and stir in the spinach. Let sit in the Instant Pot for 5-10 minutes or until the spinach is soft.  

before

What Type Of Sausage To Use

This recipe calls for smoked (cooked) sausage. As with most of my recipes, I encourage you to use your preferred sausage or a sausage that fits your lifestyle and budget. I tend to use a generic brand of smoked beef or turkey sausage. What you see in the pictures is smoked beef sausage. 

What Type Of White Beans To Use

This easy crockpot soup recipe uses canned white beans. This means the beans are already cooked. To use dry beans, you will need to soak them overnight before adding them to the soup. Personally I used cannellini beans but encourage you to use your preferred white bean. Other suggestions included northern beans and navy beans. Before adding canned beans to the recipe, drain & rinse them first. 

Storing Leftovers

If you have leftover sausage bean veggie soup, you can store or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 days. To freeze sausage bean veggie, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen sausage bean veggie soup, you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

FAQs & Tips

• Make this a heartier soup by adding 1 pound of chopped or diced potatoes to this recipe. 
• The type of brand of smoked sausage you use may alter the taste of the recipe. Spice this soup up by using specialty smoked sausage like andouille.
• I used a 6-quart slow cooker / Instant Pot.

Comforting Soup Recipes

• Tuscan Sausage White Bean
• Ham and Bean
• Chicken Gnocchi
• Soul Food
• Beef Pumpkin Orzo
• Turkey or Chicken Wild Rice

Crockpot Sausage Bean Veggie Soup

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Crockpot sausage bean veggie soup is heathy, comforting recipe that’s packed flavor. Smoked sausage, white beans, celery, onion, carrots, tomatoes, and spinach cook together in this easy slow cooker recipe. This family-friendly soup uses affordable ingredients that are easily found at the grocery store. It’s a hearty soup recipe that can be served year-round as a starter or main course. Instructions to make this iron-rich soup in the Instant Pot are also included.

• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 12 ounces smoked sausage, cut into 1-inch rounds
• 2 15–ounce cans white beans, drained & rinsed
• 1 cup fresh spinach, chopped
• 2 large celery stalks, sliced
• 1/2 cup onion, diced
• 2 medium-size carrots, diced
• 2 garlic cloves, minced
• 15 ounces diced tomatoes in juices
• 3 cups low-sodium chicken broth
• 2 teaspoons dried parsley
• 1 1/2 teaspoons salt (or more)
• 1/2 teaspoon pepper

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Instructions

Slow Cooker

1. Add all the remaining ingredients except the spinach to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Add the spinach. Cook an additional 5-10 minutes.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil, onion, carrots, and celery to the pot. Cook 5-7 minutes or until the veggies are soft. Add the garlic and cook an additional minute.
2. Pour in the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the all the remaining ingredients except the spinach. 
3. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
4. Open the lid and stir in the spinach. Let sit in the Instant Pot for 5-10 minutes or until the spinach is soft.

• Author: Shannon Epstein
• Prep Time: 15 minutes
• Cook Time: 3 hours