Slow Cooker Navy Bean Soup with Kielbasa
Hearty, flavorful, and incredibly easy to prepare, this slow cooker navy bean soup with kielbasa is the perfect comfort food for busy days. Brimming with tender navy beans, smoky slices of kielbasa, and a medley of carrots, celery, and onion, this soup is slow-cooked to perfection, allowing the seasonings of thyme, paprika, and garlic to infuse every spoonful. The optional step of sautéing the kielbasa adds an extra layer of rich flavor, while a warm broth base ties everything together. Simply toss the ingredients into your slow cooker and let it work its magic—all with minimal prep! Serve this wholesome dish with a garnish of fresh parsley and a slice of crusty bread for a satisfying, protein-packed meal that will warm you from the inside out. Ideal for meal prep, this soup is a comforting crowd-pleaser that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound Dried navy beans
- 12 ounces Kielbasa sausage
- 3 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 6 cups Chicken or vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried navy beans thoroughly under cold water, removing any debris or damaged beans. Soak the beans overnight in a large bowl of water or use the quick soak method (boil for 2 minutes, remove from heat, and soak for 1 hour). Drain and rinse before use.
Cut the kielbasa sausage into 1/2-inch slices. If desired, sauté the slices in a skillet over medium heat for 3-4 minutes to add a deeper flavor. This step is optional but recommended.
In a large slow cooker, combine the soaked and rinsed navy beans, sliced kielbasa, diced carrots, celery, onion, and minced garlic.
Pour the chicken or vegetable broth over the ingredients in the slow cooker.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir gently to combine.
Cover the slow cooker with its lid. Cook on low heat for 8 hours or on high heat for 4-5 hours, until the navy beans are tender and the flavors have melded together.
Before serving, remove the bay leaf and discard it. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley, if desired. Enjoy with a side of crusty bread for a comforting meal.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 6.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1485 mg | 32% | |
*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.
