Sausage and Bean Soup, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Sausage and Bean Soup

Before going to work this morning I put some ingredients into the crockpot and left for the day. I came home to a wonderful pot of Sausage and Bean Soup.

I found this recipe at Kayln's kitchen. I adapted it only a little bit to use what I had. Recipes like this are so handy as well as tasting wonderful. You can be frugal and make a delicious meal at the same time. PS, you know those times when the fresh sweet peppers got forgotten over other garden produce in the pantry, and now they are a bit wrinkled and leathery?

Well, fear not, they are perfect for any cooked dish, but especially this wonderful soup!

Sausage and Bean Stroup
adapted from Kayln's kitchen

1 red pepper
1 yellow pepper (that's what I had, you could substitute a green pepper for one of these)
1 large onion
1 T olive oil
5 links turkey Italian sausage
2 cans ready to use tomatoes (or a qt of home canned, cut small, do not drain)
2 cans cannellini beans ( or 3-4 c cooked)
4 - 6 c chicken broth (I used turkey stock that I had in the freezer, about 6 c in the bag)
1 t basil
1 t oregano
2 bay leaves

 This was before I added the onions!

Dice the peppers and onion, saute in the 1 T oil, add to crockpot. 

Cut the sausage down the center, and remove from the casing, brown in the same pan used for the peppers and onion. You will want to turn and chop a bit to break it up. Brown well, add to the crockpot.

If using canned beans, drain and rinse well. Add remaining ingredients, and cook on low for 8 hours or if you are home, on high for 4.

Serve with a sprinkle of Parmesan cheese or a spoon of pesto. This would be delicious served over sauteed slices of Polenta.

Enjoy!

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This post is being shared with:
Full Plate Thursday @ Miz Helen's Country Cottage