Bean and Sausage Soup

Name: Bean and Sausage Soup
Total time: 1045
Yield: 8
Ingredients: 12 ounces dry mixed beans; 1.5 pounds Italian turkey sausage links; 1 (29 ounce) can diced tomatoes; 2 (14 ounce) cans chicken broth; 1 cup white wine; 1 red bell pepper, chopped; 1 onion, chopped; 2 stalks celery, chopped; 2 large carrots, chopped; 2 cups frozen green peas, thawed

Recipe by Margaret Rolfe from allrecipes.com

Dinner 17 Hr. 25 Mins.

Ingredients

8 servings

•

12 ounces dry mixed beans
•

1.5 pounds Italian turkey sausage links
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1 (29 ounce) can diced tomatoes
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2 (14 ounce) cans chicken broth
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1 cup white wine

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1 red bell pepper, chopped
•

1 onion, chopped
•

2 stalks celery, chopped
•

2 large carrots, chopped
•

2 cups frozen green peas, thawed

Instructions

Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.