Smoked Sausage, White Bean, and Spinach Soup

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If your ham hock is very meaty (or if you use two hocks), you might not even need to add the sausage, which really is just gilding the lily.


  • 1 smoked ham hock
  • 2 cups (365 g) dried Great Northern beans
  • 4 ounces (115 g) baby spinach
  • 12 ounces (340 g) smoked sausage, such as kielbasa, cut into rounds ¼ inch (6 mm) thick
  • Salt and freshly ground black pepper



Put the ham hock in the slow cooker and add the beans and 8 cups (2 L) water. Cover and cook on low for 8 hours.


Turn the cooker to high. Using tongs or a slotted spoon, transfer the ham hock to a bowl; when cool enough to handle, pull the meat off the bone, discarding any large pieces of fat, and return the meat to the cooker. Fold in the spinach.

Place a large skillet or sauté pan over high heat. Add the sausage and cook until the slices are nicely browned on one side, 2 to 3 minutes, then turn and brown them on the other side. Transfer to the soup and gently stir. Season with salt and pepper and serve.