Description
A hearty slow cooker soup packed with flavor and nutrients.
Ingredients
Scale
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 12 ounces smoked sausage, diced
- 1 15 oz can Great Northern beans, drained and rinsed
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can small red kidney beans, drained and rinsed
- 4 cups chicken stock
- 1 15 ounce can diced tomatoes, do not drain
- 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon paprika
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon fresh parsley, minced
Instructions
- Place all the ingredients except the parsley into the slow cooker.
- Turn the slow cooker on low for 4 to 6 hours or high for 2 to 3 hours.
- Stir occasionally.
- Serve with a sprinkle of fresh parsley and a slice of cornbread or garlic bread.
Notes
- For a vegetarian version, omit the sausage and use vegetable stock.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 40mg