Slow cooker sausage and three bean soup is an all-time favorite in our home. Everything is dumped into the slow cooker and left to cook for several hours. It’s perfect with a side of cornbread or garlic toast. This post may contain affiliate links. Read my disclosure policy here.
If you are looking for an extra cozy meal, this slow cooker bean soup with sausage is what you need! It is full of flavor and great for cooler weather. The best part of this slow cooker recipe is that you need very little prep to make it. This has to be one of my favorite slow cooker meals!
What Do You Need?
For this delicious sausage bean soup recipe, you will need quite a few ingredients. The great thing is you probably have some of the ingredients at home. But if you don't, get out your shopping list and jot down what you need!
- Red bell pepper
- Olive oil
- Smoked sausage
- Great northern beans
- Small red kidney
- Dried basil
- Italian seasoning
- Bay leaves
- Chicken stock
- Salt and pepper
In addition to the ingredients above, you will also need the following items:
How to Make Slow Cooker Sausage Bean Soup
If you are looking for a super simple soup to make, you’ve found the right recipe. This recipe is so easy, you’ll wonder why you’ve never made it before. Follow the simple steps below!
Step 1: Put Everything In
First, place all the ingredients except for the parsley into your slow cooker.
Step 2: Turn on Low or High
Depending on what time you want to eat, you can turn the slow cooker on low for 4 to 6 hours OR on high for 2 to 3 hours.
Step 3: Stir
Stir your sausage bean soup occasionally.
Step 4: Serve
Serve the soup with a sprinkle of fresh parsley and a slice of cornbread or garlic bread.
Side Dish Recommendations
I prefer to eat this delicious soup with a slice of Sweet Honey Cornbread or garlic bread. However, here are a few more side dish options for you to choose from:
- Garlic Parmesan Dinner Rolls
- Garlic Roasted Mashed Potatoes
- Chopped Greek Salad
- Artisan Bread
- Homemade Garlic Bread
Along the way, I’ve learned a few tips to make this bean soup even better.
- Cook the soup on low all day. Allowing the soup to cook on low brings out a more flavorful soup.
- Add more meat. More meat will make this dish even heartier.
- If you want some greens added, you can throw in some kale to make this soup delicious and nutritious.
How to Store Leftovers
If you have leftover soup, you store it for up to 7 days in your refrigerator. Place the soup in an airtight container with a lid and place it in the fridge.
Can I Freeze It?
Absolutely! In fact, I think this slow cooker sausage bean soup makes a perfect freezer meal option. Before storing it in the freezer, allow the soup to cool. Pour it into a freezer bag, and place it in the freezer. You can freeze it for up to 3 months.
What Beans Do I Need For This Soup?
This recipe calls for 3 types of beans: Great Northern beans, Cannellini beans, and red kidney beans. If you don’t like one type of bean, you can substitute for beans you do like. For example, you could use black beans, navy beans, or garbanzo beans if you choose.
What Type of Sausage Can I Use?
For this slow cooker sausage bean soup, you will want to use smoked sausage. I typically just grab a package of Hillshire Farm Smoked Sausage, but you can use whichever kind you prefer.
Can I make this one the stovetop?
Yes, you can! It's just as simple to make on the stovetop, you just have to watch it more than if you made it in your slow cooker or crockpot. Start by adding all of your ingredients together like you would if you were making the soup in the slow cooker. I suggest using a large Dutch oven. Stir to combine and bring to a soft boil. Reduce the heat and allow to simmer for at least 1 hour. Be sure to stir a few times while it's cooking.
Other soup recipes to try
Love a good hearty soup? You should also try:
- 1 medium onion, dice
- 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 tablespoon fresh chopped basil or 1 teaspoon dried basil
- 1 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon paprika
- 2 teaspoon fresh thyme, or ½ teaspoon dried
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon fresh parsley, minced
- 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.
You can add more meat to make it even heartier.
You can use any beans you want for this dish.
Serving Size1 grams
Amount Per Serving Calories 533Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 39mgSodium 1456mgCarbohydrates 54gFiber 13gSugar 7gProtein 28g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.