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Kalyn's Kitchen

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach is a tasty stew that starts with dried beans cooked all day in the slow cooker! This tasty stew is gluten-free, low-glycemic, South Beach Diet friendly, and it freezes well. Use Stew Recipes to find more recipes like this one.

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Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach found on KalynsKitchen.com

I wasn’t really planning to post this recipeso soon, but then I realized it would be fun to follow the announcement of my new slow cooker site with a slow cooker recipe on Kalyn’s Kitchen! And this Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach will become a recipe template for many more dishes in the future, since the recipe starts with dried beans that are cooked with broth, onions, tomatoes, and spices for 8-10 hours in the slow cooker until the beans are creamy and soft.

I had always heard that tomatoes will cause beans not to soften, but apparently a long cooking time will overcome that, because the beans in this dish were amazing. I added the sausage at the very beginning with the beans, but next time if I was home I’d probably add that halfway through the cooking time so the sausage was a little firmer. Then stir in some chopped spinach at the end and you have a delicious dinner.

Slow Cooker Kielbasa and White Bean Stew on KalynsKitchen.com

I used low-fat turkey Kielbasa to keep this South Beach Diet friendly, but use any sausage you prefer. Cut the sausage in half lengthwise and then slice into half-moon slices. Chop onions, mince garlic, and crush the rosemary and thyme in a mortar and pestle if you have one.

Put the dried beans, chicken stock, tomatoes, and spices in the slow cooker. If you’re not going to be home, go ahead and add the sausage at this time. If you will be home, I would add the sausage about halfway through the cooking time. Cook on low for 8-10 hours, or until the beans are creamy and as soft as desired (I like them quite well done.) When the beans are done, measure 4 cups of spinach leaves, packed into the measuring cup.

Coarsely chop the spinach leaves. Add chopped spinach to the stew, turn the slow cooker to high, and cook about 30 minutes more. Serve hot, with Parmesan cheese to sprinkle over the stew if desired.

More Tasty Recipes with Dried White Beans:

Slow Cooker and Pressure Cooker Recipes with Beans and Legumes ~ Slow Cooker or Pressure Cooker
White Bean Soup with Ham and Rosemary from Kalyn’s Kitchen
Pasta with Arugula and White Beansfrom This Week for Dinner
White Bean Salad with Tuna and Parsley from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach is a tasty stew that starts with dried beans cooked all day in the slow cooker!


  • 1 lb. (2 cups) dried small white beans
  • 1 onion, chopped into fairly small pieces
  • 1 T finely minced garlic
  • 1 tsp. dried rosemary, crushed
  • 1/2 tsp. dried thyme, crushed
  • 6 cups homemade chicken stock or canned chicken broth
  • 1 can (14.5 oz.) petite dice tomatoes
  • 14 oz. Kielbasa sausage, cut into half-moon slices (use low-fat turkey Kielbasa for South Beach Diet)
  • 4 packed cups fresh spinach, coarsely chopped
  • freshly grated Parmesan cheese for serving (optional)


  1. Pick over the beans, removing any broken ones, and add beans to the slow cooker.
  2. Chop onion, mince the garlic, and crush the spices with a mortar and pestle (or meat mallet) and add to the slow cooker.
  3. Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.
  4. Cut the sausage in half lengthwise, and then slice it into half-moon slices.
  5. If you’re going to be cooking this while you’re not home, add the sausage now and cook on low for 8-10 hours, or until the beans are nicely softened. If you will be home, I would cook the other ingredients about 5-6 hours and then add the sausage. It will work either way, but the sausage will be softer if you add it for the entire cooking time.
  6. When beans are done to your liking, chop the spinach, turn the slow cooker to high, and cook about 30 minutes more.
  7. Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.


I used my Crock-Pot 3-1/2-Quart Slow Cooker for this recipe.

This recipe was adapted slightly from Real Simple Magazine.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
Dried beans are a good low-glycemic choice for any phase of the South Beach Diet, and using low-fat turkey Kielbasa keeps this Slow Cooker Kielbasa and White Bean Stew South Beach Diet friendly. However dried beans are limited to 1/3 to 1/2 cup serving for Phase One, so even considering the other ingredients in this stew you should have only a small bowl for Phase One. If you want a stew with less carbs, use more sausage and spinach and less beans, but this is probably too high in carbs for a traditional low-carb eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach found on KalynsKitchen.com

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    70 Comments on “Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach”

  1. Sarah, I haven't tried freezing this but I do think it will freeze well. The spinach will get a little softer after it's frozen, but I still think it will be ok.

  2. Thanks Kalyn. I found your blog and this recipe on Pinterest and just made this soup today. It is so hearty and filling, just like a Ham and Bean soup.
    Do you think this soup would freeze well? I had one bowl and i'm stuffed so I'd like to try to freeze some to save for later!
    Thank you!


  3. Tracee, browning the sausage can never be bad, in my opinion.

  4. I use sausage in my soups all the time and I always slice and brown the sausage first. I cook it until it's nice and dark. I came up with this idea because I was tired of "soggy" sausage. It also provides some excellent pan drippings that add extra flavor! I also believe that the extra "fat" helps the dried beans soften quicker. However, I don't use a slow cooker since I am now staying home all day…but I tested my theory about the fat and it always helped my beans soften quicker.

  5. Love the idea of a soup club! I can only guess, since I haven't done it that way but I'm thinking you could cook it on high with a few changes. I would definitely pre-soak the beans the night before if you're cooking for a shorter time. I'd also add the sausage part way through the cooking as I mentioned, rather than adding it at the beginning.

    Another option that might be even easier for cooking at the office is to use canned beans (about 3 cans) and cook the sausage, beans, and tomatoes on high for about hours before adding the spinach. That might not be quite as good as fresh cooked beans, but still pretty good I bet.

    Your idea of cooking partway and refrigerating is not something I'd recommend because the soup would be so hot, I worry it would not cool down to a safe temperature in the fridge. But if you're careful about cooling it down, that would probably work too.

  6. Hi!

    This recipe sounds so delicious! We just started a "Soup Club" at my office and I think I will try this for when my turn comes around.

    Question – I need to start cooking in the morning (day of) to serve by lunchtime. Can I cook on high for 4-5 hours instead? Or can I cook on low for 4ish hours the night before, refrigerate overnight, and resume cooking on low for an addition 4-5 hours the next morning?

    Thanks again! Can't wait to try! – Talia

  7. JM, duh. I should have said the size; will edit! This was made in a 3.5 quart slow cooker, but as you can see it's just a little over half full. You should be able to check the size on the bottom of yours and adjust accordingly. (And thanks for catching that!)

  8. Question: are the measurements in this recipe intended for a standard sized slow cooker and if so should I assume I should just cut the recipe in half? I just purchased a small, personal size slow cooker (the actual size escapes me but it's significantly smaller than the average.

  9. Sara, thanks for sharing your tips for adapting this for canned beans!

  10. I made this recipe last night and LOVVVVED it. I wasn't able to find turkey keilbasa so i used chicken instead. I stir fired the chopped onion till it was soft and added the chopped keilbasa to it and browned. I added 1 1/2 cans of white beans instead of dried. and pureed 1/2 can to slightly thicken the stew. It turned out AMAZING dinner was ready in half hour!! woohooooooo

  11. Kiełbasa + white beans is really really common here in Poland :).
    Perfect fall soup!


  12. Kristi, so glad you're enjoying the recipes and thanks for featuring my soup!

  13. I've been loving your recipes for quite some time, Kalyn! Thank you for posting them…they are perfect for my low carb diet {your chicken fajitas are in my crock pot smelling good right NOW}!

    Wanted you to know that this recipe looks amazing. I just put together a round-up of great cooler weather soups & stews for slow cookers and had to include this! Hope you can stop by! http://www.ishouldbemoppingthefloor.com/2012/09/twenty-slow-cooker-soups-perfect-for.html

    Thanks again for all the time you put into this great site!


  14. So I seen this stew about two weeks ago and been dying to make it. I made two versions out of one pot. Started out in the cooker I used canned beans and cooked it on high for 3 hrs while I was at work. Than came home and added frozen spinach about 2 hand fulls and used chives oregano and curry instead of the other spices. After about another hour I separated half the stew and put it in just another pot, than threw in a about a cup of half and half and some more curry and turned in to a version of Zuppa Toscana. It was delicious both ways the original for me and creamy for my husband <3. Making this my number one soup recipe…

  15. I had planned to make this a slow cooker meal as the recipe is written but I had some timing issues so I made a quick cook version instead. I used a can of rinsed and drained white beans instead of dry. I sauted the onion and garlic with the sausages and a little red pepper flakes to spice it up. Then I added the beans and other ingredients listed and a little smoked paprika. In under a half hour I had a delicious and hearty soup. I will definitely keep this recipe in my "quick meals" repetoire. Thanks!

  16. Steve, glad you enjoyed it!

  17. made this last night. added some cayenne for a little extra kick. turned out great! didn't even need to add any salt. the kielbasa had more than enough.


  18. When beans are old (meaning, they've been on the shelf for quite a while either at home or at the store) they can take forever to soften. That would be my guess.

  19. I just don't know what is wrong with me, but I can never get beans to cook. I used navy beans, and the stuff has been in the slow cooker for 9 hours now, and the beans are hard as can be. So sad! Any ideas? I followed the recipe exactly, so it's not any weird modification that I tried.

  20. Steve, I can't say for sure since I haven't tried it that way but I'd guess you would still want to cook it at least 4 hours on low to get the onions and tomatoes cooked and the flavors blended.