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READY IN 8+ hrs

Slow Cooker Sausage Vegetable Soup

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"This delicious vegetable and sausage soup can be quickly assembled before work and ready to eat when you get home." — Bob Evans®

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Original recipe makes 8 servings Change Servings

1 pound Bob Evans® Original/Regular Recipe Sausage Roll
3 (14.5 ounce) cans reduced sodium chicken broth
1 (20 ounce) package Bob Evans® Home Fries diced potatoes

1 (16 ounce) package frozen mixed vegetables
1 (8 ounce) can tomato sauce

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Directions

In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add remaining ingredients. Cover and cook on low 6 to 8 hours.

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PREP 10 mins
COOK 8 hrs
READY IN 8 hrs 10 mins

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Wow!!! So easy, yet so good! I followed the directions to a tee with just 2 exceptions. I used one roll of regular sausage & one roll of zesty hot. And added one frozen bag of corn with peppers. I am making this today for the 2nd time in 3 weeks. When I shared it with a friend, she said "Girl, Campbell's ain't got nothing on you!" :) WONDERFUL SOUP!!!!

—msmafia

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Most Helpful Critical Review

Jun 25, 2007

Don't use frozen hash browns, or if you do, use at least another cup or two of broth! Very mushy, more like stew and don't forget to add your own seasonings. The recipe doesn't call for any flavoring. Tasty and easy dish.

—coquitlamom3

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12 Ratings

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Jan 04, 2011

I've made this soup 3 times in the past 6 weeks and the 4th batch is in the slow cooker as I type. It's good as written, but even better as a base recipe to help clean out your freezer and pantry. I've added hot sausage, spinach, black beans (rinsed), and frozen cheese tortellini to the version in my crock pot at the moment. Don't forget to add some seasonings of your own, and always use the cubed potatoes.

—TessDiva

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Apr 08, 2009

I have made this soup a few times. I use just about anything available. Last time I used frozen vegetables and diced baked potatoes with Bob Evans Sage sausage threw in a little onion, mushroom and kidney beans. I use the low sodium chicken broth. This time I used Veg-All and Bob Evans potatoes with some navy beans and Bob Evans Italian sausage. Both of these recipes were really good.

—sue in SC

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Oct 28, 2007

My husband loved this soup! I added the frozen potatoes during the last four hours so they wouldn't get mushy. Also, instead of tomato sauce I used diced tomatoes. I added garlic too.

—Pammy

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Nov 03, 2008

My whole family loves this one. I serve it with slices of baked paesano bread.

—Sherrie

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Nov 01, 2009

My whole family loved it! I did add macaroni noodles for the last half hour. It just bulked it up a bit and made it easier for my toddler to eat.

—J C

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Jan 29, 2008

very good,since it cooks for so long i cubed potatoes. and used chicken flavor cubes also.and served it with snack crackers. really good.

—flo

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Nutrition

Calories
305 kcal
15%

Carbohydrates
23.8 g
8%

Cholesterol
33 mg
11%

Fat
15.8 g
24%

Fiber
4.3 g
17%

Protein
12.2 g
24%

Sodium
1128 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Sausage Vegetable Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 305
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 6.4g 32 %
Cholesterol 33mg 11 %
Sodium 1128mg 45 %
** Potassium 213mg 6 %
Total Carbohydrates 23.8g 8 %
Dietary Fiber 4.3g 17 %
Protein 12.2g 24 %
** Sugars 1.6g
** Vitamin A 60 %
** Vitamin C 13 %
** Calcium 2 %
** Iron 8 %
** Thiamin 9 %
** Niacin 10 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.