This was a week just crying out for easy suppers. And, with the start of colder weather here in Asheville I went with a warm and hearty soup (plans for butternut squash turkey chili later in the week).
I've been happy with the flavor and consistency of Smithfield's Kielbasa. I knew those flavors would play nicely with fire roasted tomatoes and cannellini beans. The beans and arugula went in shortly before dinner time to retain texture and brightness. The rest of the ingredients improved with their day-long stay in the crockpot.
This recipe can easily be doubled or tripled. Store leftovers in the fridge or freeze in individual serving containers for later in the winter.
Easy Sausage and White Bean Crockpot Soup
- 1 package Kielbasa or other pre-cooked sausage, cut into 1 inch chunks
- 2 cups arugula or spinach, roughly chopped
- 2 cups chicken broth
- 1 can diced fire roasted tomatoes
- 1 can cannellini beans, rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
In your slow cooker/crockpot, add the kielbasa/sausage, chicken broth, tomatoes, garlic powder, onion powder and smoked paprika. Cook on low for 8-9 hours.
30 minutes before dinner add the rinsed cannellini beans, stir. 10 minutes before dinner add the roughly chopped arugula or spinach, stir. Right before serving, check the seasoning level. I found I did not need to add salt, but depending on your sausage and chicken broth, you may need to add seasoning to taste.
Serve with crusty bread.