Description
Slow cooker sausage, spinach and bean soup is the perfect soup for the fall!
Ingredients
- 14 ounces, weight Pre-cooked Sausage, Sliced
- 3 cloves Garlic, Minced
- 1 whole Onion, Diced
- 3 whole Carrots, Diced
- 3 stalks Celery, Diced
- 30 ounces, weight White Beans, Drained
- ½ teaspoons Oregano
- Salt And Pepper, to taste
- 4 cups Chicken Stock
- 3 cups Spinach
Preparation
Bring a pan over medium heat. Once hot, add jalapeno sausage and cook on all sides. Remove from heat and allow to cool. Once cooled, slice and set aside.
Place remaining ingredients except spinach into the slow cooker. Stir the mixture. Cover and cook on low heat for 7–8 hours or 3–4 hours on hight heat.
Once cooked, add spinach and stir to combine. Cook for another 10 minutes until spinach is wilted. Add desired toppings and serve.
