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.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 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
Instructions
- Add all the remaining ingredients except the spinach to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Add the spinach. Cook an additional 5-10 minutes.
- 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.
- 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.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
- Open the lid and stir in the spinach. Let sit in the Instant Pot for 5-10 minutes or until the spinach is soft.