Bean and Sausage Soup

Total Time

17 Hours 25 Minutes

Servings

8

Ingredients

• 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 pepper, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 large carrots, chopped
• 2 cups frozen green peas, thawed

Instructions

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.