Bean and Sausage Soup recipe
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Ingredients
- 12 ounces dry mixed beans 1 ½ 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
Nutrition Info
- 383.3 caloriescarbohydrate: 37.8 gcholesterol: 66.7 mgfat: 9.6 gfiber: 14.2 gprotein: 29.2 gsaturatedFat: 2.5 gservingSize: -sodium: 1560.2 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Bean and Sausage Soup
Directions
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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.