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Slow Cooker White Bean and Kale Soup

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A cozy, hearty soup featuring creamy white beans, tender kale, and smoky sausage, perfect for easy weeknight dinners or chilly evenings.

Ingredients

Scale
  • 3 cups cooked white beans or 2 (15-ounce) cans great northern or cannellini beans, drained and rinsed
  • 4 cups roughly chopped kale, stems removed
  • 12 ounces smoked sausage, sliced into 1/4-inch rounds (kielbasa or smoked Andouille recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 6 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic and slice the smoked sausage into 1/4-inch rounds. Remove kale stems and roughly chop the leaves.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, carrots, and celery and sauté for about 5 minutes until softened and fragrant. Add garlic and cook for another minute.
  3. Transfer the sautéed vegetables to the slow cooker. Add white beans, smoked sausage slices, kale, chicken broth, bay leaves, thyme, and red pepper flakes if using. Stir gently to combine.
  4. Set slow cooker to low and cook for 6 to 8 hours, allowing flavors to meld and kale to soften without becoming mushy. Alternatively, cook on high for 3 to 4 hours.
  5. About 15 minutes before serving, taste and season with salt and pepper as needed. Remove bay leaves. If soup is too thick, add hot water or broth to desired consistency.
  6. Ladle soup into bowls and serve warm, optionally with crusty bread or your favorite side.

Notes

Sautéing the vegetables before adding to the slow cooker enhances flavor. Remove kale stems to avoid tough texture. Add salt gradually as smoked sausage adds saltiness. For stovetop cooking, simmer for 1 to 1.5 hours and add kale near the end to avoid overcooking. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker soup, white bean soup, kale soup, smoked sausage soup, easy dinner, cozy soup, healthy soup, gluten-free soup

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