Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Sausages Soup Cannellini beans Family dinner Freezer friendly One-pot meals

Slow Cooker Sausage, Cannellini Bean and Pepper Soup

Name: Slow Cooker Sausage, Cannellini Bean and Pepper Soup
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 8 pork sausages good-quality pork sausages; 1 tablespoon rapeseed oil; 1 large brown onion, finely chopped; 2 red or yellow peppers, deseeded and sliced; 2 carrots, peeled and sliced; 3 cloves garlic, finely chopped; 2 teaspoons sweet smoked paprika; 1 teaspoon dried oregano; 2 tablespoons tomato purée; 400 g tin chopped tomatoes; 750 ml reduced-salt chicken stock; 2 x 400 g tins cannellini beans, drained and rinsed; 2 bay leaves bay leaves; 100 g kale, tough stalks removed and leaves roughly chopped; 1 tablespoon lemon juice; to taste black pepper; to taste salt, if needed

This hearty slow cooker soup combines browned pork sausages, creamy cannellini beans and sweet peppers in a paprika-seasoned tomato broth. Kale stirred in at the end adds colour and makes it a satisfying family meal with crusty bread.

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Slow cooker

Tags: Slow cooker, Sausages, Soup, Cannellini beans, Family dinner, Freezer friendly, One-pot meals

Slow Cooker Sausage, Cannellini Bean and Pepper Soup

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Ladle

Ingredients

8 pork sausages good-quality pork sausages
1 tablespoon rapeseed oil
1 large brown onion, finely chopped
2 red or yellow peppers, deseeded and sliced
2 carrots, peeled and sliced
3 cloves garlic, finely chopped
2 teaspoons sweet smoked paprika
1 teaspoon dried oregano
2 tablespoons tomato purée
400 g tin chopped tomatoes
750 ml reduced-salt chicken stock
2 x 400 g tins cannellini beans, drained and rinsed
2 bay leaves bay leaves
100 g kale, tough stalks removed and leaves roughly chopped
1 tablespoon lemon juice
to taste black pepper
to taste salt, if needed

Substitutions

Pork sausages → Chicken or vegetarian sausages (Use sausages suitable for slow cooking and check vegetarian sausages according to their packet instructions.)
Kale → Chopped spring greens or spinach (Add spinach for the final 5 minutes rather than 10–15 minutes.)
Cannellini beans → Tinned butter beans (Drain and rinse before adding.)
Chicken stock → Vegetable stock (Use vegetable stock with vegetarian sausages.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the sausages for 5–7 minutes, turning regularly; they do not need to be cooked through. Transfer them to the slow cooker and cut them in half if you prefer smaller pieces.
Add the onion, peppers and carrots to the same pan and cook for 4 minutes, stirring occasionally. Add the garlic, smoked paprika, oregano and tomato purée, then cook for 1 minute more. Tip everything into the slow cooker.
Pour the chopped tomatoes and chicken stock into the slow cooker. Add the drained cannellini beans and bay leaves, then stir gently to combine.
Cover and cook on low for 6 hours, or until the sausages and vegetables are cooked through and tender. Remove the bay leaves.
Stir in the kale, cover again and cook for 10–15 minutes, until just tender. Add the lemon juice, season with black pepper and check whether any salt is needed.
Serve hot with crusty bread. Take care when serving, as the soup will be very hot.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate within two hours in a covered container. Keep for up to 3 days in the fridge, or freeze in suitable portions for up to 3 months. Defrost: Defrost a portion overnight in the fridge, or use the microwave defrost setting in a microwave-safe container. Reheat immediately until piping hot throughout.

Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. Add a splash of water or stock if the soup has thickened. Only reheat once.

Remove the sausage pieces from leftover soup and chop them into a baked potato topping, or serve the soup over mashed potato for a thicker meal.

Allergen information

Sausages and stock may contain gluten, milk, sulphites or other allergens, so check the labels. Serve with gluten-free bread if needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the sausages for 5–7 minutes, turning regularly; they do not need to be cooked through. Transfer them to the slow cooker and cut them in half if you prefer smaller pieces.

Add the onion, peppers and carrots to the same pan and cook for 4 minutes, stirring occasionally. Add the garlic, smoked paprika, oregano and tomato purée, then cook for 1 minute more. Tip everything into the slow cooker.

Pour the chopped tomatoes and chicken stock into the slow cooker. Add the drained cannellini beans and bay leaves, then stir gently to combine.

Cover and cook on low for 6 hours, or until the sausages and vegetables are cooked through and tender. Remove the bay leaves.

Stir in the kale, cover again and cook for 10–15 minutes, until just tender. Add the lemon juice, season with black pepper and check whether any salt is needed.

Serve hot with crusty bread. Take care when serving, as the soup will be very hot.

Swaps and substitutions

Pork sausages → Chicken or vegetarian sausages

Use sausages suitable for slow cooking and check vegetarian sausages according to their packet instructions.

Kale → Chopped spring greens or spinach

Add spinach for the final 5 minutes rather than 10–15 minutes.

Cannellini beans → Tinned butter beans

Drain and rinse before adding.

Chicken stock → Vegetable stock

Use vegetable stock with vegetarian sausages.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Remove the sausage pieces from leftover soup and chop them into a baked potato topping, or serve the soup over mashed potato for a thicker meal.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

8 pork sausages good-quality pork sausages

1 tablespoon rapeseed oil

1 large brown onion, finely chopped

2 red or yellow peppers, deseeded and sliced

2 carrots, peeled and sliced

3 cloves garlic, finely chopped

2 teaspoons sweet smoked paprika

1 teaspoon dried oregano

2 tablespoons tomato purée

400 g tin chopped tomatoes

750 ml reduced-salt chicken stock

2 x 400 g tins cannellini beans, drained and rinsed

2 bay leaves bay leaves

100 g kale, tough stalks removed and leaves roughly chopped

1 tablespoon lemon juice

to taste black pepper

to taste salt, if needed

Slow Cooker Sausage, Cannellini Bean and Pepper Soup

Slow Cooker Sausage, Cannellini Bean and Pepper Soup

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Community comments

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