This is a print preview of "Kielbasa-Bean Slow Cooker Soup" recipe.

Kielbasa-Bean Slow Cooker Soup Recipe
by Wendy Saxena-Smith

Kielbasa-Bean Slow Cooker Soup

Toss the ingredients into a slow cooker in the morning, and you'll be eating this delicious, almost effortless homemade soup for dinner.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 12

Ingredients

  • 58 oz fat free chicken broth, four 14.5 oz cans
  • 15 oz canned pinto beans, rinsed and drained
  • 15 oz canned black beans, rinsed and drained
  • 1 tsp fresh thyme
  • 14 1/2 oz canned diced tomatoes, undrained
  • 7 oz low-fat sausage(s), smoked, or reduced-fat kielbasa, cut in half length
  • 15 oz canned kidney beans
  • 6 medium uncooked carrot(s), chopped
  • 3 large uncooked onion(s), chopped
  • 1 cup(s) canned pumpkin

Directions

  1. Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until vegetables are tender. Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.