Remove casings from sausages, break into small pieces and sauté until cooked.
Remove from pan and blot grease with a paper towel.
Add sausage to slow cooker, along with beans.
Chop all remaining vegetables and add to slow cooker.
Add broth, bouillon concentrate and thyme.
Cook on low for 8 hours.
Add 1/2 cooked egg noodles to each bowl before serving soup.