Slow Cooker Sausage, Bean and Macaroni Soup

Wednesday, November 10, 2010

This soup really couldn't be any easier or more convenient!  Made from budget friendly ingredients, and a fairly hands off preparation, who needs the can anyway!  Plus, it freezes well and makes a great lunch the next day!

Slow Cooker Sausage, Bean, and Macaroni Soup
  • 1 lb bulk Italian Sausage (I use turkey sausage), broken up
  • 1 onion, chopped
  • 2 (14.5 oz) cans red kidney beans
  • 2 (14.5 oz) cans white kidney beans (or great northern beans)
  • 1 cup elbow macaroni
  • 6 cups chicken stock or broth
Place all ingredients except the macaroni in the crock  of your slow cooker and set to cook on low for 6 hours.  Add the macaroni and switch to high for 30 minutes.  Serve with hot bread and parmesan cheese if desired!

Happy and HEALTHY cooking and EATING!


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