Ww Kielbasa Bean Slow Cooker Soup Recipes

SLOW COOKER BLACK BEAN AND KIELBASA SOUP

Steps:

• Soak the beans overnight (at least 8 hours) in water, or use the quick soak method.
• After the beans have soaked, drain them and add to the slow cooker.
• Set a medium sized skillet over medium high heat on the stove top. Add a bit of cooking oil. Add the sliced kielbasa and brown them on both sides. Add to the slow cooker.
• Add the remaining ingredients to the slow cooker. Stir.
• Cover and cook on low for 8-9 hours without opening the lid during the cooking time.
• Remove bay leaf and serve.
• Enjoy!

WW KIELBASA-BEAN SLOW COOKER SOUP

Steps:

• Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until vegetables are tender.
• Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

KIELBASA-BEAN SLOW COOKER SOUP

Steps:

• Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until beans are tender.
• Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

SLOW COOKER NAVY BEAN SOUP WITH KIELBASA

Steps:

• Sort through beans, removing any debris or stones. Rinse briefly and add beans to a 5-qt or larger slow cooker. Add 1 tsp salt.
• Add all remaining ingredients to slow cooker. Cover and cook on low for 8 hours.
• Mash 1/4 - 1/3 beans and vegetables (use a potato masher, food mill or blender - don't use an immersion blender, which will grind up the sausage with it) and stir in well. Taste and add additional salt by 1/4 tsp until it tastes good to you. Serve hot with crusty bread.

LIMA BEAN AND KIELBASA SOUP (CROCK POT)

Steps:

• Mix all ingredients except tomatoes in a 5 to 6 quart slow cooker.
• Cover and cook on high for 10 to 12 hours or until beans are tender.
• Stir in tomatoes.
• Cover and cook on high for about 15 minutes or until hot.

CROCK POT KIELBASA AND BEAN SOUP

Steps:

• Place all the ingredients except the tomatoes in a crockpot.
• Cook on low for 7 hours.
• Add the diced tomatoes with juice and cook on high for 30 minutes.
• Added note-as one reviewer found out, if you add the tomatoes to the crockpot at the begining of the recipe, your beans will remain hard and uncooked.

KIELBASA AND BEAN SOUP (WW)

Steps:

• Combine all ingredients in 5 or 6 quart slow cooker.
• Cover and cook until vegetables are tender, 4 to 5 hours on high or 8 to 10 hours on low.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.