Is there anything easier than a slow-cooker soup? This one is so simple, all you have to do is chop the vegetables and sauté the sausage. After that, the slow cooker does all the work for you! Of course, you can also make this in a pot on the stove, you'll just have to keep an eye on it and stir every so often.
The broth is enriched with the combination of andouille sausage and parmesan rind, creating a savory soup that will have all mouths watering, and wondering what your secret is. Just be sure to fish the rind (and the bay leaf) out before you serve, or you might get some confused looks.
Southern sausage beans and spinach soup
8
15 minutes
4 hours
4 hours 15 minutes
1 tablespoon olive oil
1 lb andouille sausage, thinly sliced
4 cloves garlic, minced
1 yellow onion, diced
4 carrots, peeled and diced
4 stalks celery, diced
2 cans cannellini beans, drained
4 ½ cups chicken broth
1 parmesan rind
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
3 ½ cups baby spinach
Place a medium pan over a medium-high heat and add the olive oil. Once hot, add the sausage and garlic and cook until brown all over. Remove from heat and transfer the sausage and garlic to the slow-cooker.
Add the onion, carrots, celery, beans, broth, rind, spices, salt and pepper to the slow cooker. Stir until well combined, cover, and cook on low 7-8 hours or high 4 hours.
Remove bay leaf and parmesan rind, stir in spinach until wilted, and serve immediately.
