5 Easy Slow Cooker Soups Perfect for Winter

Ingredients

• 4 medium Gold Potatoes (skins left on, cut into bite‑size cubes)
• 1 large Onion (peeled and diced)
• 1 Jalapeño Pepper (seeds removed, diced (optional; can substitute bell pepper or omit))
• 1 lb Smoked Sausage (cut into bite‑size pieces; any smoked pork sausage works)
• 15 oz Navy Beans (canned, drained (do not rinse to keep some creaminess))
• 10 oz Rotel Diced Tomatoes with Green Chilies (mild version for subtle heat and color)
• 14 oz Turnip Greens (canned, drained)
• 2 tbsp Reduced‑Sodium Bouillon Paste (or 2 chicken bouillon cubes)
• 2.5 cup Water (adjust for desired broth thickness)

Instructions

1. Prep Vegetables

   Wash the gold potatoes, cut into bite‑size cubes. Peel and dice the onion. Remove seeds from the jalapeño and dice it.

   Time: PT10M

2. Brown Sausage

   Heat the skillet over medium‑high heat. Add the sausage pieces and cook, stirring occasionally, until they develop a deep brown color and release their fat, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Sauté Onion & Jalapeño

   Add the diced onion and jalapeño to the skillet with the sausage fat. Cook, stirring, for about 1 minute until fragrant.

   Time: PT2M

   Temperature: medium

4. Transfer to Crock‑Pot

   Scrape the sausage, onion, and jalapeño mixture into the crock‑pot. Add the cubed potatoes, drained navy beans, Rotel, turnip greens, bouillon paste, and water. Stir gently to combine.

   Time: PT3M

5. Slow Cook

   Cover and cook on HIGH for 3 hours, or on LOW for 6 hours, until potatoes are tender and flavors have melded.

   Time: PT3H

6. Finish & Serve

   Turn off the crock‑pot. Ladle soup into bowls and serve with crusty bread or cornbread for dipping.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g