Crock Pot Soup for Fall

This is a repost for Fall 2016. We loved this soup so much, we are bringing it back this fall!

As the temperature drops in Seattle and we head into fall, I look for healthy soup recipes that can be made in a crockpot. Soup, salad and a glass of wine is a go to weeknight dinner at our house during fall and winter. I like soups that are packed full of veggies, are low on the glycemic index, aren’t super creamy but are also filling and of course, easy to make.

I ran across a recipe for Slow Cooker Sausage, Spinach and White Bean Soup originally featured on Damn Delicious. I love this site because most of the recipes I’ve made have turned out well. I gave this soup a whirl, and this is what I found:

The recipe says it will take 10 mins to prepare and 6 – 8 hours to cook in the crock pot. I am pretty proficient at chopping, but the prep took me about 25 mins. I was watching a toddler at the time, so I did have multiple distractions. I choose to cook the soup on low for 8 hours so the flavors could really meld together. I try to always use sausage that is free of preservatives, hormones, MSG, as well as artificial ingredients. I choose to use Aidell's Cajon Style Andouille Sausage because I find their products are always tasty and are minimally processed. This sausage happens to be organic too which is a bonus. If you don’t like spicy, you could also try Aidell's Sweet Basil and Roasted Garlic Chicken Sausage for this soup. My toddler will even eat this sausage.

Overall, I found this recipe to be very simple to follow. There aren’t any complicated steps and multiple cooking utensils. You simply chop the veggies, brown the sausage and dump everything into the slower cooker except for the Spinach, with spices and chicken broth. The spinach is added last, right before you serve. Even though it took me 25 mins to prepare, it felt very easy to make. In other words, it didn’t require much brain power and I could entertain my toddler while finishing it quickly.

The results were great; my husband and I absolutely loved this dish and there was plenty for leftovers. I served it with French rolls, a simple side salad and a glass of Chateau St Michelle Dry Riesling . I’ve read that a dry Riesling goes well with sausage. This Riesling has a very dry, fruit flavor. Chateau St. Michelle is the largest producer of Riesling in Washington state, and happens to be just down the road from our home. This bottle is well priced and perfect for a casual weekday night dinner.

I hope you try the recipe and enjoy!

Cheers, Lauren


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