Crock Pot Sausage and Potato Soup
Print RecipeI found a lot of slow cooker recipes were published during the pandemic period and this one appealed to me as a healthy and hearty soup. I prepared it for our Winnipeg Mission as part of its initiative to provide meals for families who were served by the Mission. I prayed that it would serve as a tasty and filling meal for a hungry family.
Ingredients
- 1 onion diced
- 1 tbsp butter
- 3/4 lb smoked sausage sliced
- 3 cloves garlic minced
- 1 stalk celery chopped
- 1 carrot chopped
- 1 large potato peeled and diced
- 3 cups cabbage chopped
- 1 1/4 cup corn
- 4 cups low sodium beef broth
- 2 cups water
- 2 tbsp tomato paste
- 1 bay leaf
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp dried dill
- 15 ounces diced tomatoes with juice
- 1-2 tablespoons cornstarch
Instructions
- Cook onion, butter, garlic, celery and sausage in a frying pan until onion is tender, about 5 minutes.
- Add all ingredients, except tomatoes and cornstarch, to the crockpot. Cook 4-5 hours on high or 8 hours on low or until potatoes are tender.
- Stir in tomatoes with juices and cornstarch and cook 10 minutes more.
- Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.
NOTES:
- Can use commercial coleslaw mix in place of cabbage. Reheat on the stovetop or in the microwave for 1-2 minutes.To freeze, ladle soup into zippered bags and freeze flat.