Slow Cooker, Kale, Kielbasa & Bean Soup
Cozy Up with Slow Cooker Kale, Kielbasa & Bean Soup!
As the weather turns cooler, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. This Slow Cooker Kale, Kielbasa & Bean Soup is a total game-changer – incredibly easy to make, packed with nutrients, and bursting with deliciousness. Seriously, dump everything in the crockpot and let it work its magic!
We love this recipe because it’s perfect for busy weeknights. It requires minimal prep work and delivers maximum flavor. The combination of smoky kielbasa, tender kale, and a medley of beans creates a satisfying and wholesome meal the whole family will enjoy. Plus, it’s a fantastic way to sneak in some extra greens!
What makes this soup special?
- Flavorful Base: The kielbasa adds a wonderful smoky depth, while the Italian seasoning and optional hot sauce provide a lovely warmth.
- Nutrient-Packed: Kale is a superfood, and the beans offer a great source of protein and fiber.
- Effortless Cooking: The slow cooker does all the work, freeing you up to tackle other tasks.
- Customizable: Feel free to swap out the beans for your favorites or add other veggies like potatoes or zucchini.
Tips for the Best Soup:
- Kielbasa Choice: We recommend turkey kielbasa for a slightly lighter option, but any variety will work.
- Kale Prep: Remove the tough stems from the kale before chopping. You can also massage the kale with a little olive oil to help tenderize it.
- Bean Variety: Don’t be afraid to experiment with different types of beans! Cannellini, kidney, black eyed peas, or pinto beans all work beautifully.
- Spice it Up: Add a dash of red pepper flakes or a pinch of cayenne pepper for an extra kick.
Frequently Asked Questions:
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the kielbasa and add a can of diced tomatoes with green chilies and a tablespoon of smoked paprika to enhance the smoky flavor.
Q: Can I use fresh beans instead of canned?
A: Yes, but you’ll need to cook them separately before adding them to the slow cooker. About 1 1/2 cups of cooked beans would be equivalent to two 15.5oz cans.
Q: How long can I store leftover soup?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well!
Q: Can I make this in an Instant Pot?
A: Yes! Reduce the cooking time to about 20-25 minutes on high pressure, followed by a natural pressure release.
This Slow Cooker Kale, Kielbasa & Bean Soup is a guaranteed crowd-pleaser. It’s the perfect comfort food for chilly evenings and a healthy, satisfying meal you can feel good about serving your family. Enjoy!
Slow Cooker Kale, Kielbasa & Bean Soup
Ingredients
- 3/4 lb Turkey Kielbasa
- 1 each onion chopped
- 3 each carrots chopped
- 2 each celery stalks chopped
- 2 cloves garlic minced
- 1/2 bunch kale about 4 cups
- 4 cups chicken broth
- 2 15.5 oz cans canned beans kidney, cannellini, pinto, black eyed peas, drained & rinsed
- 1 14.5 oz can fire roasted diced tomatoes with green chilies
- 1/2 cup beer or water
- 1 tsp dried Italian Seasoning
- to taste hot sauce optional
- to taste black pepper
Instructions
- Combine everything in your crockpot. Cover and cook until the vegetables are tender, about 4-5 hours on high or 8-10 hours on low.
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