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Bean and Sausage Soup
Bean and Sausage Soup
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
1045 minutes
Savory Italian sausage enhances this hearty slow cooker mixed bean and vegetable soup.
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
Instructions:
  • Rinse the beans and place them in a 4-quart pot, covering them with at least 2 inches of water. Bring to a quick boil for 2 to 3 minutes. Cover and refrigerate overnight.
  • Drain and rinse the beans, then combine them in the slow cooker with canned tomatoes, broth, white wine, and vegetables. Cook on low for 7 to 8 hours with the lid on.
  • Cook the sausage in a skillet over medium heat until fully cooked. Slice the links into 1/2 inch pieces and add them to the slow cooker. Let the soup cook for another 30 to 60 minutes.

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