Bean & Sausage Soup (Slow Cooker)

Bean & Sausage Soup (Slow Cooker)

Lee
I came up with this recipe based on my 15 Bean Soup recipe. This will use dry mixed beans, such as 11, 13, or 15 bean mixes. I made this on 7 Oct 2023, excellent flavor, well liked by the family.
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 2 cups dry bean soup mix, such as 11, 13, or 15 bean mixes
  • 6 cups chicken broth
  • 2 cups water
  • 500 grams smoked sausage, sliced, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes, (14.5 oz / 411 g can)
  • 1 tablespoon lemon juice

Instructions
 

  • Sort the beans and remove any debris or stones, then rinse and drain the beans.
  • Place the beans, onion, sausage, and garlic in the slow cooker.
  • Add the water and broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 4 hours, without lifting the cover.
  • At the 4 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender.
  • When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
  • You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
  • Serve and enjoy. (I like this with sour cream on top.)

Notes

High cost per serving based on the beans and sausage. I use Bob's Red Mill 13 Bean Mix from Lazada, and the smoked sausage is from Tesco. 
Slow Cooker Bean Free Chicken Chili

Slow Cooker Bean Free Chicken Chili

The Lazy Slow Cooker, Susan, United States.
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 4 Aug 2023, and the Thai family loved this, a very enjoyable chili for sure.
Prep Time 10 minutes
Cook Time 6 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 4-5 chicken breasts, boneless, skinless
  • 2 cans creamed corn, (15 oz / 425 g each)
  • 2 cans diced green chilies , (4 oz / 113 g each)
  • 1 cup salsa verde
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 teaspoon ground cumin, heaping
  • 1 teaspoon chili powder, heaping
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoon lime juice
  • salt and pepper, to taste

Instructions
 

  • Add the chicken breasts to your slow cooker.
  • To a large mixing bowl, add the remaining ingredients.
  • Stir to mix together.
  • Pour mixture over the chicken, cover and set to Low and cook for 4-6 hours.
  • At 4 hours, using a meat thermometer, check the internal temp on the thickest chicken breast, when it reads 74° C (165° F), the chicken is done, if not, check again at 5 hours then at 6 hours. Mine was perfect at 5 hours.
    Remove chicken from the slow cooker to a cutting board, chop or shred with forks, and return to the cooker.
  • Stir the chicken into the chili, cook for another 10-15 minutes.
  • Serve, and if desired top with your favorite chili toppings, such as shredded cheddar cheese, sour cream, green chilis, or spring onion. Enjoy.

Notes

For Thailand, this is high cost per serving based on the canned diced green chilis (import). The salsa verde can be an import or locally produced, I used a locally produced so I did save a few dollars that way.
Crockpot Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili

Mary Jackson, United States.
This recipe is from a friend on social media and it is excellent chili! Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2 chicken breasts, boneless, skinless
  • 1 package cream cheese, cut into quarters, (8 oz / 226 g)
  • 1 packet ranch dressing mix, Shortcut
  • 1 teaspoon ground cumin
  • teaspoons chili powder, or as desired
  • 1 teaspoon onion powder
  • 1 can whole kernel corn, undrained, (15 oz / 425 g)
  • 1 can Rotel tomatoes and chilies, undrained, (10 oz / 283 g)
  • 1 can black beans, undrained, (15 oz / 425 g)

Instructions
 

  • Place the chicken in the bottom of your slow cooker.
  • add the rest of the ingredients.
  • Stir together. Cover and set to Low setting for 6 hours, quickly stir after about 3 hours to mix in the cream cheese.
  • Remove chicken breast to a cutting board, shred or dice, return to the pot and stir in.
  • Cover and cook for another 15 minutes. Stir to mix everything together.
  • Serve and enjoy. Feel free to use chili toppings as you desire.

Notes

Fair cost per serving based on the Rotel, but I am looking at making a shortcut for that and I will update the recipe with that shortcut.
Shortcut: Ranch Dressing Mix.
Slow Cooker Seafood Bouillabaisse

Slow Cooker Seafood Bouillabaisse

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker
  • Steamer Basket

Ingredients
  

  • 1/2 bulb fennel, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 bottles beer, divided, (12 oz / 330 ml each)
  • 1 can tomato puree, (28 oz / 794 g)
  • 1 bottle clam juice, (8 oz / 240 ml)
  • 1 bay leaf
  • salt and pepper, as desired, to taste
  • 2 cups water
  • 250 grams red snapper, deboned, cut into 1 inch pieces, (½ lb)
  • 8 mussels, scrubbed, debearded
  • 8 cherrystone clams, scrubbed
  • 8 large raw shrimp, unpeeled and tails on
  • 4 lemon wedges
  • fresh parsley sprigs, for garnish, as desired

Instructions
 

  • Heat a large non stick pan on medium heat, when hot, add the fennel, onion, and garlic. Stir often, and cook 4-6 minutes or until the onion is soft. Place mixture into your slow cooker.
  • To the slow cooker, add 1 bottle of beer, tomato puree, clam juice, bay leaf, salt and pepper as desired. Cover and set to Low setting for 6-8 hours or High setting 3 to 4 hours.
  • During the last 30 minutes of cooking, place the last bottle of beer and water in a large saucepan, place a steamer basket in the saucepan but keep the basket about the liquid level. Bring to a boil.
  • To the steamer basket, add the fish, mussels, clams, and shrimp. Cover and steam for 4 to 8 minutes. Discard any mussels or clams that did not open.
  • Remove the bay leaf from the broth and ladle into serving bowls, place fish, mussels, clams, and shrimp in each bowl. Squeeze lemon juice over the top.
  • Garnish with parsley, serve, and enjoy.

Notes

Low cost per serving.
Sausage Cheese Soup

Sausage Cheese Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 6 hours
Course Main Dish, Soup
Cuisine American

Equipment

  • Slow Cooker

Ingredients
  

  • 340 grams bulk Italian sausage, (¾ lb)
  • 4 cups water
  • 2 cups beer
  • 1 can diced tomatoes with jalapenos , (about 14 oz / 400 g)
  • 3 carrots, sliced
  • 1 cup mushrooms, sliced
  • ½ cup dry pearl barley
  • 2 cloves garlic, smashed and minced
  • 500 grams cheddar cheese, cut into cubes, (1 lb)
  • salt and pepper, to taste, as desired

Instructions
 

  • In a non stick pan, brown the sausage, breaking up the meat with your spatula.
  • Drain fat from the sausage, and add to your slow cooker.
  • To the slow cooker, now add the water, beer, tomatoes, carrots, mushrooms, barley, and garlic. Cover and set your slow cooker to Low setting for 5-6 hours or High setting for 2-3 hours.
  • Remove cover and stir then add the cheese, stir in the cheese and set your slow cooker to High setting for 30 minutes or until the cheese melts, stirring occasionally.
  • Taste, season with salt and pepper as desired, ladle into bowls, enjoy.

Notes

Low cost based on the number of servings.
Deviled Beef Short Rib Stew (Slow Cooker)

Deviled Beef Short Rib Stew (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 kilos beef short ribs, trimmed, separated between each bone, (4 lbs)
  • 1 kilo small red potatoes, scrubbed and peel scored, (2 lbs)
  • 8 carrots, peeled, cut into chunks
  • 2 onions, cut into thick wedges
  • 1 bottle beer, your favorite, (12 oz / 330 ml)
  • 8 tablespoons spicy brown mustard, divided
  • 3 tablespoons Worcestershire sauce, divided
  • 2 tablespoons cornstarch

Instructions
 

  • Place ribs on a rack fitted a broiler pan. Place pan in broiler, 6 inches from heat. Broil the ribs for 10 minutes or until well browned, turning once.
  • While the ribs are broiling, place the vegetables in the bottom of your slow cooker.
  • When the ribs are ready, place them on top of the vegetables.
  • In a mixing bowl, add the beer, 6 tablespoons mustard, 2 tablespoons of Worcestershire sauce, mix together. Pour mixture over the ribs. Cover the slow cooker and set to High setting and cook for 5 hours or until the meat is tender.
  • Transfer the meat and vegetables to a platter, keep warm.
  • Strain the fat from the slow cooker then pour the broth into a saucepan.
  • In a measuring cup, mix together the cornstarch and 2 tablespoons of cold water. Stir into the broth, then stir in the remaining 2 tablespoons of mustard and 1 tablespoon of Worcestershire sauce.
  • Place on heat and bring to a boil, stirring often. Reduce heat to low and cook gravy, stirring often, for 2 minutes or until thickened.
  • Serve meat and vegetables with the gravy, and have additional mustard available for the meat, as desired. Enjoy.

Notes

Low cost per serving.
Variant: 1. I will tailor this recipe to use pork ribs.
Beer & Cheese Soup I (Slow Cooker)

Beer & Cheese Soup I (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2-3 slices pumpernickel bread, or rye bread
  • 1 can chicken broth, (14 oz / 411 g, or 1 3/4 cup fresh), Shortcut
  • 1 cup beer, your choice
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 3/4 teaspoon dried thyme
  • 1 1/2 cups Sharp Cheddar cheese, shredded, (6 oz / 170 g)
  • 1 cup milk
  • 1/2 teaspoon paprika

Instructions
 

  • Preheat your oven to 220° C (425° F). Slice the bread into 1/2 inch cubes, place on a small baking sheet, bake 10-12 minutes or until crispy and browned on the edges. Stir the cubes once during cooking. Remove and allow to cool, there, you just made the crouton topping for the soup.
  • To your slow cooker, add the broth, beer, onion, garlic, and thyme. Stir together then cover and set to Low Setting and cook for 4 hours.
  • Turn the slow cooker to High Setting and stir in the cheese, milk, and paprika. Cover and cook 45-60 minutes or until heated through.
  • Ladle into serving bowls, top with some croutons you previously made, enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Beef Chuck Chili (Slow Cooker)

Beef Chuck Chili (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 2 1/2 kilos beef chuck roast, boneless, trimmed, (5 lbs)
  • 3 cups onion, minced
  • 4 poblano peppers, diced
  • 2 serrano peppers, diced
  • 2 green bell peppers, diced
  • 3 jalapeno peppers, diced
  • 2 tablspoons garlic, smashed and minced
  • 1 can crushed tomatoes, (28 oz / 794 g)
  • 113 ml Mexican lager beer, (4 oz)
  • 1/4 cup hot pepper sauce
  • 1 tablespoon ground cumin
  • cornbread, or hot rice, for serving, as desired

Instructions
 

  • Heat the oil in a large pan on medium high heat, when hot, add the roast, cook 6-8 minutes, browning all sides.
  • When browned all over, place the roast in your slow cooker.
  • Same hot pan, add the onions, peppers, and garlic. Saute for 5-7 minutes or until the onion is tender.
  • Add the cooked onions and peppers to the slow cooker.
  • Stir in the crushed tomatoes. Cover the slow cooker and set to Low Setting and cook for 4-5 hours or until the beef shreds easily.
  • Remove beef to a cutting board, shred with two large forks.
  • Return the beef to the slow cooker. Stir in the beer, cumin, and hot sauce. Heat for 5-10 minutes.
  • Serve with cornbread or cooked rice, as desired, enjoy.

Notes

Low cost per serving.
Italian Chicken Bean Soup (Slow Cooker)

Italian Chicken Bean Soup (Slow Cooker)

Hurst's HamBeens, United States.
This is an excellent soup, and I made this on 28 Dec 2021 using my own bean mix as well. You can use a bag of Hurst's Italian Bean Soup beans or make my bean mix from a Shortcut. This recipe also uses a pressure cooker to cook the beans first, then everything goes into your slow cooker. For this I use my 9 liter (9½ quart) 80 kPa (12 psi) stovetop pressure cooker, follow all safety precautions for your model of pressure cooker. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 4 hours
Passive Time 6 hours
Total Time 10 hours 15 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Pressure Cooker
  • Slow Cooker (6+ quart)

Ingredients
  

  • 1 bag Italian Bean Soup beans, (15.5 oz / 440 g), Shortcut
  • 2 quarts water
  • 2 tablespoons cooking oil
  • 3 chicken breasts, boneless, skinless, (about 1½ lb)
  • 3 stalks celery, sliced
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon dried rosemary, or 1 sprig fresh
  • 2 quarts chicken broth, (8 cups), Shortcut
  • 2 cans Italian diced tomatoes, with juice, (15 oz / 425 g each)
  • salt and black pepper, as desired, to taste

If using homemade bean mix

  • 2 teaspoons Italian seasoning, Shortcut
  • teaspoons dried oregano
  • 1 tablespoon dried basil

Instructions
 

  • Place beans in a colander (if using Hurst's beans, remove the seasoning packet and set that aside), rinse the beans, remove any debris or bad beans, then add to a container and cover with 2 inches of water. Set aside to soak for at least 6 hours.
  • Drain and rinse the beans after 6 hours, place in your slow cooker, add 2 quarts (8 cups) of water, and 2 tablespoons of oil. Place the lid on the cooker and lock in place. Add the weight on top and place on high heat. When the weight (jiggler) starts to move and vent pressure, turn heat to low or medium low to keep the weight moving and venting. Set your timer for 9 minutes.
    When 9 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally (about 15-20 minutes) until you have indication of zero pressure inside the cooker. While waiting for the pressure to release, continue with the next step.
  • Add the chicken breasts, celery, carrot, onion, garlic, and seasonings to the slow cooker. (If using the bag of Hurst's beans, add rosemary, and if using the homemade bag of beans, add the Italian seasoning, oregano, and basil.)
  • When you have zero pressure in the slow cooker, remove the lid, drain the beans, and add the beans to the slow cooker.
  • Pour in the chicken broth, give the pot a stir, place the lid on, and set to the High setting for 3 hours.
  • At the 3 hour mark, remove the rosemary sprig if you used fresh. Remove the chicken to a cutting board and cube and return to the pot. Add the diced tomatoes, and if using the Hurst's beans, sprinkle in the seasoning packet from the beans. Give the pot a stir, cover, and continue cooking for another 30 minutes to an hour.
  • Taste, season with salt and pepper as desired. Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Bean Soup Mix, Chicken Broth (Pressure Cooker), Italian Seasoning.
Updated on 28 December 2021.
Sausage Potato Soup

Sausage Potato Soup

Sounds like an excellent soup, on my to make and taste list.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 onion, diced
  • 1 tablespoon butter
  • 340 grams ring smoked sausage, sliced, (12 oz)
  • 3 cloves garlic, smashed and minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 large potato, diced
  • 3 cups cabbage, chopped
  • 1 1/4 cups corn
  • 4 cups beef broth, (1 quart)
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1 can diced tomatoes, with juice, (15 oz / 425 g)
  • 1-2 tablespoons cornstarch

Instructions
 

  • Heat the butter in a non stick pan, when hot, add the onion, celery, and sausage. Saute until the onion and celery is tender.
  • Place the contents from the pan into your slow cooker, add the remaining ingredients, except the diced tomatoes and cornstarch, to your slow cooker. Cover and set to High setting for 4 hours or Low setting for 8 hours, or until the potatoes are tender.
  • When the potatoes are tender, stir in the cornstarch then stir in the undrained diced tomatoes. Cover and cook for another 10-15 minutes.
  • Remove the bay leave, taste and season with salt and pepper as desired.
  • Serve and enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.