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White Bean and Spinach Soup with Sausage

Great Northern Bean Soup Recipe

Housewives of Frederick County
This perfect comfort food recipe is so delicious and packed full of protein, vitamins & minerals. It's also super easy to make!
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 8 people

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 package Smoked Andouille Sausage, thinly sliced
  • 3 cloves Minced Garlic
  • 1 Onion, diced
  • 3 Carrots, peeled & diced
  • 2 stalks Celery, diced
  • 2 cans Great Northern Beans, drained & rinsed
  • ½ tsp Oregano, dried
  • 4 cups Chicken Broth
  • Salt & Pepper to taste
  • 2 cups Water
  • 3 cups Baby Spinach, fresh

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add sliced sausage and cook, stirring frequently, until lightly browned.
  • Once sausage is cooked, add it to the slow cooker, along with the diced celery, onion, & carrots, minced garlic, beans, oregano, chicken broth, 2 cups of water and salt & pepper (Be careful not to add too much pepper. It can overwhelm the soup).
  • Mix until thoroughly combined. Cover the slow cooker and cook on low heat for 7 to 8 hours OR high heat for 3 to 4 hours.
  • Just before the soup is ready to serve, add fresh baby spinach and mix into the soup until wilted.
  • Serve immediately.

Notes

Tips:
  • Be very careful with the amount of pepper you add. For some reason, this recipe can get too spicy very easily.
  • Add fresh spinach immediately before serving the soup because it can tend to get almost overly wilted the longer it sits.
  • Keep some extra raw spinach on hand to add to your soup when you're eating leftovers, so you'll still get that 'freshly added spinach' experience.
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