Photo of Kielbasa-bean slow cooker soup by WW

Kielbasa-bean slow cooker soup

Total Time
6 hr 35 min
20 min
6 hr 15 min
This filling soup couldn’t be easier. Toss the ingredients into a slow cooker in the morning, and you'll be eating this delicious, almost effortless homemade soup for dinner. The kielbasa adds a smokiness to this soup. If you want more depth of flavor (and have the time), sauté the sausage in a skillet for 5 to 6 minutes or until browned. You can use whatever mix of beans that you like for this—creamy Great Northern beans as well as chickpeas, which have more of a bite, would both be excellent substitutions. Rinsing the beans helps reduce the sodium. If you’re watching sodium closely, you could also switch to low-sodium chicken broth and no-salt-added beans.


Canned chicken broth

58 oz, four 14.5 oz cans

Low-fat sausage(s)

16 oz, or reduced-fat kielbasa, cut into bite-size pieces

Canned pinto beans

15 oz, rinsed and drained

Canned black beans

15 oz, rinsed and drained

Uncooked carrot(s)

4 medium, chopped

Uncooked celery

3 rib(s), medium, chopped

Uncooked onion(s)

1 large, chopped

Dried thyme

1 tsp

Canned diced tomatoes

14½ oz, undrained


  1. Mix all ingredients, except tomatoes, in a 5- to 6-quart slow cooker. Cover and cook on LOW for 6 hours.
  2. Stir in tomatoes; cover and cook on HIGH until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.