July 17, 2004

Bean and Sausage Soup

12 ounces dry mixed beans
1 1/2 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



1 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.
2 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.
3 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.
Makes 8 servings

Posted by pede0252 at July 17, 2004 3:43 PM