Crock-Pot Veggie Sausage Stew

Try this Crock-Pot Veggie Sausage Stew for an easy dinner or lunch. Filled with protein and fiber, this one is sure to satisfy.

Slow Cooker Veggie Sausage Stew

Trying to eat more meatless meals is usually not too hard with all the meat substitute products they have out now.  My family really likes beans too so I’m fortunate.

It was rainy and cold all week here so I decided to make a nice crock-pot stew but wanted to do something a little different. A lot of my soups and stews have tomatoes and I have a son who eats most anything – except tomatoes.  So I decided on white beans and spinach but wasn’t sure what else I was going to add to this stew until I started pulling it together.  Luckily the results were delicious.  Amazingly enough, the broth tasted even better the next day. Enjoy!

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Crock-Pot Veggie Sausage Stew Recipe

Heidi Kennedy

Vegetarian Italian sausages are the base of this super tasty and healthy stew. A great vegetarian option for dinner!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Soups, Stews and Chili

Cuisine Italian

Servings 6 Servings

Calories 295 kcal

Equipment

• 6 Quart Crock-Pot or larger
• Can Opener
• Fine Mesh Strainer
• Knife
• Cutting Board
• Dry Measuring Cups And Spoons
• Ladle

Ingredients

1x2x3x

• 32 Ounces Vegetable Broth
• 29 Ounces Canned Northern White Beans (rinsed and drained)
• 1 Pound Red Potatoes (small, or regular potatoes cut into chunks)
• 12 Ounces Vegetarian Italian Sausages (cut into chunks)
• 2 Tablespoons Prepared Spicy Brown Mustard
• 1 Teaspoon Garlic Powder
• ½ Teaspoon Freshly Ground Black Pepper
• 2 Cups Fresh Spinach (torn, or use baby spinach)

Instructions

• Add all ingredients except spinach to a 6 quart or larger slow cooker.
  29 Ounces Canned Northern White Beans –12 Ounces Vegetarian Italian Sausages –1 Pound Red Potatoes –32 Ounces Vegetable Broth –2 Tablespoons Prepared Spicy Brown Mustard –1 Teaspoon Garlic Powder –½ Teaspoon Freshly Ground Black Pepper
• Stir well to combine.
• Cover and cook on LOW for 4 to 6 hours or until the potatoes are cooked through. through.
• Add spinach in last half hour of cooking.
  2 Cups Fresh Spinach
• Ladle hot soup into bowls and enjoy!

Notes

The vegetarian sausage doesn’t take long to cook so don’t worry about not cooking it enough. Also, I used Great Northern beans but you could use any white beans you wish. I just found that the Northern beans have more fiber than my old standby, cannellini beans.

Nutrition

Calories: 295kcal | Carbohydrates: 50g | Protein: 22g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1298mg | Potassium: 1038mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1270IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 8mg

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