45oz Northern Beans(3-15 oz cans) Drained and rinsed
2CupsKaleCut into bite-sized pieces
2CupsSargento Chef Blends 4 State Cheddar Shredded Cheese
Brown sausage and bacon in a skillet until fully cooked. Drain and add to slow cooker.
Pour in broth and beans and cook on low for 4-6 hours.
10 minutes before serving, stir in kale.
Ladle into bowls and top with oyster crackers and plenty of cheese.
For this recipe, I highly recommend our all-in-one slow cooker that has a browning setting to allow you to brown your sausage and bacon IN the crock pot. It works perfect for this soup and I LOVE how easy the non-stick surface cleans up! However, this soup will do well in any 5-6 qt slow cooker.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.