White Bean, Kale & Sausage Soup
This little slow cooker soup here is loaded to the brim with flavor. White Beans, Kale, Sausage, Potatoes…oh my! Everything goes into the slow cooker and then when you’re ready to eat, you ladle it into bowls, top with cheese and enjoy.
This recipe serves four.
Shopping List
1 pound of sausage, browned and crumbly (I used an Italian style sausage)
1 (15 oz) can of Great Northern Beans, rinsed and drained
4 cups of torn kale
2 Russet potatoes, peeled and chopped into bite-sized pieces
1 onion, chopped
2 cloves of garlic, chopped
1 tablespoon of Dijon mustard
about 2 cups of chicken stock
a splash of heavy cream or half and half
Shredded cheddar to garnish
In your slow cooker, layer in your browned and crumbled sausage, beans, kale, potatoes, onion, garlic and Dijon. Pour your chicken stock over everything. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. When you’re ready to serve, remove lid and stir in a splash of cream. Ladle soup into bowls and garnish with cheese.
That’s it! Thanks to the potatoes, this soup is extra thick and hearty. So much flavor, one little bowl.
This sounds delish and perfect for a winter night! Do you think it could work with ground beef and or is there another meat other than sausage you would recommend?
Yes! Ground beef would work, just add in about 2 tablespoons of an Italian seasoning blend with it for flavor. Enjoy!
Yum!! This sounds so good!! I am thinking this is going in the crockpot today!
Do you think it would taste good with sweet potatoes as well?!
This currently in my slow cooker for dinner tonight! Can't wait to taste it!
This is absolutely deelish! Winter in a bowl!
Yum! I made this yesterday with a few changes, and it was absolutely delicious. I added some other sausage (only because after I bought 1 lb from the butcher, I realized I probably needed more to feed everyone). I used fully cooked organic chicken and turkey Italian sausage and sliced them so it was a different, contrasting texture to the other sausage. I also added more stock because of this and almost a cup of white wine. I threw in some baby carrots from the fridge and served over rice (because my husband loves rice with everything). It was perfect and sooo easy. Can't wait to make again! Thanks, Shay! ~Laura
Definitely a keeper! So easy and yummy! Leftovers warmed up well, too 🙂