Slow Cooker Sausage & Bean Soup

Yield: 4-6, depending on appetite


½ lb ground sweet Italian sausage

½ finely chopped onion

4 cloves garlic, crushed

15.5 oz can Great Northern Beans, drained and rinsed

14.5 oz can crushed tomatoes [Muir Glen]

1 cup finely chopped carrots

1 cup finely chopped celery

½ Tbsp salt-free Italian seasoning

1 bay leaf

2 cups low-sodium fat-free chicken broth [Pacific Foods]

1 cup chopped zucchini

Salt & pepper, as desired


  1. Brown sausage in a hot skillet. Transfer sausage to slow cooker. Drain oil from skillet. Add onions and garlic and cook, stirring regularly, until onion is translucent.
  2. Put onions, garlic, beans, tomatoes, carrots, celery, seasoning blend, bay leaf, and broth in with the sausage. Cover and cook on Low for 8-10 hours.
  3. Add zucchini, stir, and cook for another 20 min or until zucchini is desired tenderness.
  4. Remove bay leaf, season to taste, and serve.