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Crock pot soup is simply the best, 365 days a year. You can set it and forget it and let the slow cooker do all the work for you so you can get on with your busy day without worrying about a thing. Or at least not about dinner.
The recipes here are no exception. All you have to do is simply cook the sausage (which can actually be a one-pot meal if you have one of those fancy crock pots with a sauté setting) and throw everything else straight into the slow cooker.
When ready to serve, keep tossing the spinach until wilted and top with freshly grated Parmesan and some crusty bread for the most comforting (and easiest) meal ever.
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- tablespoon olive oil
- package (12.8 ounces) smoked Andouille sausage, thinly sliced
- cloves of garlic, finely chopped
- onion, diced
- carrots, peeled and diced
- celery ribs, diced
- cans (15 ounces) great northern beans, drained and rinsed
- 1/2 teaspoon dried oregano
- bay leaves
- cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
- 1/2 cup shaved Parmesan cheese
Heat olive oil in a large cast iron skillet over medium-high heat. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 minutes.
Place sausage, garlic, onion, carrot, celery, beans, oregano, and bay leaf in a 6-quart slow cooker; season with salt and pepper, to taste.
Stir in the chicken stock and 2 cups of water. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Add spinach and stir until wilted.
MINH NGUYEN – LINKPIZ.COM
