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Slow Cooker Sausage, Spinach and White Bean Soup

Posted on May 3, 2018 at 12:00 AM by IWLS Dietitians


1 TB olive oil

1 (12.8 oz) package smoked andouille sausage, thinly sliced

3 cloves garlic, minced

1 yellow onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

2 (15 oz) cans Great Northern Beans, drained and rinsed

1/2 tsp dried oregano

2 bay leaves

4 cups chicken broth

Salt and pepper to taste

3 cups baby spinach



1. Heat olive oil in a large skillet over medium-high heat.  Add sausage and cook, stirring frequently, until lightly browned (about 3-4 minutes)

2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker.  Stir in chicken broth and 2 cups water until well combined, season with salt and pepper.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

4. Stir in spinach prior to serving.

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