French Market Crock Pot Soup
Cozy up with a bowl of hearty and flavorful French Market Crock Pot Soup, a soul-warming meal that’s as easy to prepare as it is to enjoy. This slow-cooked masterpiece combines a vibrant medley of tender 15-bean mix, smoky slices of sausage, and aromatic vegetables like onion, celery, and carrot. Simmered low and slow in a rich broth infused with garlic, thyme, smoked paprika, and bay leaves, the dish develops a deep, robust flavor that’s perfect for chilly days. The addition of diced tomatoes lends a subtle tang, while a garnish of fresh parsley and optional hot sauce provides a zesty finishing touch. With minimal prep and hands-off cooking, this crock pot soup is the ultimate comfort food for busy weeknights or weekend gatherings. Serve it with crusty bread to soak up every last drop, and let the wholesome, rustic charm transport you straight to the heart of a French market.
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Recipe Information
Ingredients
- 1 pound dry bean mix (15-bean or similar)
- 12 ounces smoked sausage, sliced
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 3 medium carrots, peeled and sliced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 6 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon thyme, dried
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
- optional hot sauce (for serving)
Instructions
Rinse and sort the dry beans. If you have time, soak them overnight in water (covering the beans by at least 2 inches). If not, proceed without soaking as the crock pot will handle the cooking.
In a large crock pot, combine the soaked (or unsoaked) beans, chicken broth, and water.
Add the diced onion, celery, carrots, and minced garlic to the crock pot.
Stir in the canned diced tomatoes along with their juices.
Layer in the sliced smoked sausage on top of the vegetable and bean mixture.
Add bay leaves, thyme, smoked paprika, salt, and black pepper. Gently stir to distribute the seasonings.
Cover the crock pot with the lid and cook on low for 8-9 hours or high for 4-5 hours, until the beans are tender and the flavors have melded.
Taste the soup and adjust seasonings, adding more salt or pepper if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Add a splash of hot sauce, if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9699 mg | 422% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 87.1 g | 311% | |
| Total Sugars | 49.0 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 10043 mg | 214% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
