Ingredients
Scale
- 1 small leek, diced (about 2 cups)
- 2 large carrots, diced (about 2 cups)
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 stalks celery, diced (about 1 cup)
- 10 oz baby bella mushrooms, halved if large
- 1 28-oz jar diced tomatoes
- 1 cup water
- 3 cups Randall Great Northern Beans
- 1 lb smoked sausage, sliced into 1/3 inch pieces (spicy Salami and/or Chorizo work great!)
- 1/4 cup chopped fresh parsley leaves, plus extra for garnish
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil and sauté the diced leek, carrots, and minced garlic for about 5 minutes. Add the celery and sauté for another 3 minutes.
- Transfer the sauteed vegetables to a slow cooker. Add the rest of the ingredients and stir well. Cook on low for 5 hours.
- Season with additional salt and pepper if desired. Serve hot with chopped parsley as garnish.