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Slow Cooker Sausage and Spinach Soup

Sausage and Spinach Soup

Author: Heidi Boortz
Servings : 6

Ingredients

  • 12 oz uncured sausage no nitrates or sugar, sliced
  • 1 Tbsp bottled minced garlic
  • 1 cup frozen diced onions
  • 10 oz frozen sliced carrots
  • 2 cans pinto beans 15 oz each
  • 1 tsp oregano
  • 2 bay leaf
  • 4 cups vegetable broth no sugar listed in ingredients
  • 2 tsp salt
  • 1/2 tsp pepper
  • 10 oz frozen chopped spinach

Instructions

  • To cook immediately, add all ingredients except spinach to a slow cooker. Cook on low 6 hours. Add spinach and cook 10-15 min to wilt the spinach.
  • To freeze, add all ingredients except spinach to a large zip top plastic freezer bag. Freeze. (Keep spinach frozen in its original package.)
  • To cook from frozen, do not thaw. Add contents of freezer bag to a slow cooker. Cook on low 8 hours or on high 6 hours. Add frozen spinach and cook 10-15 minutes to wilt the spinach.

Notes

Use vegan sausage, such as Harvest Grains, in place of the sausage if you want to make this vegan or vegetarian.